Posts Tagged ‘Plum’

Apricot Glazed Chicken with Dried Figs and Sage

Cook Time40 min
8 servings

  • 2 roasting chickens, cut into pieces
  • 1 (12-ounce) jar apricot preserves
  • 15 medium dried figs
  • 1/3 cup olive oil
  • 1 tablespoon white vinegar
  • 3 pinches salt
  • 20 grinds black pepper
  • 10 cloves garlic, peeled
  • 25 to 35 sage leaves


Preheat oven to 400 degrees F. Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don’t have a roasting pan that’s large enough, use 2 identical 13 by 9-inch baking pans.

Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart.

If you’re looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you’re ready to roast the chicken.

Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes.


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Brandied Plums

Brandied Plums


  • 3 lbs purple plums (about 12)
  • 1 cinnamon stick (about 1-inch)
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 2 cups brandy


Boil a stockpot of water, as deep as the shoulder of a 2-quart jar with a hinged lid. Wash and stem the plums and prick several holes around the stem ends.

Pack plums in the jar. Quarter and pit and the plums that will not fit in the jar and then re-pack the jar, interspersing the whole plums with the plum quarters. Add the cinnamon stick.

In a two quart saucepan, bring the sugar, salt and 1 cup of water to a boil, then turn to low and simmer for ten minutes, stirring occasionally.

Let the syrup cool for ten minutes, then stir in the brandy and immediately pour the liquid into the jar of plums, filling the jar up to a half inch from the rim.

Partly close the jar, leaving a gap for steam to escape and place the jar in the stockpot of boiling water for ten minutes.

Carefully remove the jar with a jar lifter or two pairs of tongs and close the lid tightly.

Cool to room temperature.

Refrigerate up to two weeks.

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Plum Sauce

Plum Sauce

  • 2 pounds ripe plums
  • 1/4 cup honey
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon water
  • 1 tablespoon minced fresh garlic
  • 1/2 teaspoon red chili paste, or more to taste
  • 1/4 cup soy sauce

Pit and chop the plums.

Place them in a medium-size saucepan along with the honey, ginger, water, garlic and chili paste. (I use Chinese Hot Bean Paste, flavorful but hot.)

Bring to a boil, then reduce the heat and simmer until the plums are soft, about 15 minutes.

Remove from the heat and stir in the soy sauce.

Puree the mixture in a blender or food processor.

This recipe makes about 4 cups. What you don’t use after a few days can be frozen for up to a year.

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