Gingered Plum Barbeque Sauce

4 Black plums; (about 3/4 pound), cut into 1-inch chunks
1 tb Finely grated peeled fresh gingerroot
1 Garlic clove; chopped
3 tb Hoisin sauce*
2 tb Firmly packed brown sugar
2 tb Water
1 tb Soy sauce
1 Star anise or 1/4 teaspoon anise seeds
1 tb Cider vinegar
2 Scallions; chopped


* available at specialty foods shops, Asian markets, and most supermarkets

In a saucepan simmer all ingredients except vinegar and scallions, covered, stirring occasionally, until plums are falling apart, about 20 minutes. Add vinegar and simmer, uncovered, stirring frequently, until sauce is consistency of ketchup, about 10 minutes. Discard star anise or anise seeds and stir in scallions.

Makes about 1 cup.