Step 1

Preheat oven to 450F.

Step 2

Slice the shallots or onion and plums and place in a 9 x13 inch baking dish or edged sheet-pan. Add the whole garlic cloves and slices of ginger and drizzle with oil generously to coat. Toss well and place in the hot oven. Check at 15 minutes, (set a timer) toss, lowering the heat to 4ooF. Roast 10-15 more minutes, until onions and garlic are tender.

Step 3

Scrape the plums, shallots, garlic (optional chilies- start conservatively)  and all the juices and browned bits from the pan into a blender. Add the soy sauce and five-spice and pepper. Blend until silky smooth. Add a little water to loosen the sauce, 2 to 4 tablespoons or more. Blend again.

Step 4

Add honey (or the soaked prune) and vinegar to taste. All plums have different levels of sweetness and tartness. For example, I added 1 tablespoon honey and 1 teaspoon vinegar. Find the balance. If your sauce is too sweet, add more vinegar. If  it is too tangy add honey. If too salty, add more water. If you want to taste more Five-spice, add another 1/4 teaspoon. For a bit of a kick add chili flakes or cayenne.

Step 5

Place the Roasted Plum Sauce in a saucepan and gently warm over low heat until ready to serve. Serve with pork, 5-Spice Chicken (or Tofu) or lamb!

Step 6

Let cool, then place in a mason jar with at least an inch of headroom for expansion. Tighten the lid and freeze.