This is best made a day ahead and chilled until ready to serve. Use it to top our Turkey Burger.
Source: Martha Stewart Living, June 1995
Yield Makes 2 cups
3 (about 7 ounces) apricots
2 large plums, (about 12 ounces)
1 1/2 teaspoons grated fresh ginger
1 small shallot, minced
1 medium clove garlic, minced
1/4 cup cider vinegar
1 1/2 tablespoons sugar
1 small jalapeno pepper, seeded and minced
Cut apricots and plums in half; remove and discard pits. Cut fruit into 1-inch pieces.
Combine fruit, ginger, shallot, garlic, vinegar, and sugar in a small, nonreactive saucepan. Cook over medium heat until fruit softens and juices have thickened, about 6 minutes. Remove from heat, stir in jalapeno, and transfer to a bowl to cool. Refrigerate, covered, until ready to serve.