Stone fruit are great at this time of year, but even I was challenged to use up a whole kilogram of apricots - but at $3 they were too much of a bargain to ignore. Eventually I got round to making something of them - a sweet and acid barbecue sauce which worked perfectly with a juicy pork chop and yummy toasted sweet potatoes. The key to the pork is to barbecue for just a few minutes each side, and stop as soon as the juices are no longer red. With the sweet potatoes, roast them indirectly for twenty minutes before turning on to a hot flat plate to brown up. The barbecue sauce takes an hour to make so it's a good idea to make it well ahead, or just have a starter ready to take the edge of your hunger off.
- 1 kg apricots, pitted and halved
- 2 large tomatoes, halved
- 1 cup brown sugar
- 1 cup cider vinegar
- 1/2 cup dry white wine
- 1/2 white onion, chopped finely
- 3 cloves garlic, crushed
- 2 tablespoons soy sauce
- 1 tbsp Dijon mustard
Place all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer for an hour, stirring every fifteen minutes. Once it starts to stick to the bottom of the pan, it's ready. Strain it through a sieve, pushing the semi-liquid through with a large metal spoon and scraping the underside of the sieve every so often. Use immediately or refrigerate in an airtight container for up to 4 weeks.