Gil's Plum Sauce (a.k.a. Duck Sauce)
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makes enough. 
1 lb. ripe, pitted red plums
2 lbs. ripe, pitted peaches
1-10 chiles (one for very mild..., suit yourself)
1 lb. sugar (or less if fruit is very sweet, or if you like
             you sauce not too sweet. One can always add more
             at the end.)
1 cup vinegar. (Use a fruity vinegar, or white...)
4 tbsp dark soy sauce
2-5 finely minced garlic cloves
1 tbsp (or more) finely minced ginger root.
(1) Finely dice all fruit. You can peel them, if you like, by dipping
then in boiling water for a few seconds. Or, alternatively grate them
in the food processor. I like mine in small cubes. Put in a sauce
pan.
(2) Finely chop the chiles (seed them if desired) and add to fruit.
(3) Add all the rest of the ingredients, bring to boil, lower the
heat and simmer for an hour (to 1.5 hours). Note that no water is
added. The fruit should be enough, but try not to lose the juice
when chopping them.
(4) Taste and correct sweetness, or maybe some more soy sauce, or
more chiles. (I usually let it simmer for one hour, taste it, add
whatever needed and simmer some more.)
(5) Put in jar(s). Ripen in the fridge for a MONTH before eating. 
Keeps a long time in the fridge, or you can process in a water bath 
and can it.
(6) Eat with Peking Duck, Chinese Dumplings...
Gil Rivlis
From the Chile-Heads Recipe Collection
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      Title: Hoisin Sauce
 Categories: Sauces
      Yield: 1 servings
 
      4 T  Soy sauce,(dark/light/usual)
      2 T  Peanut butter/black bean paste
      1 T  Honey/molasses
      2 t  White vinegar
    1/8 t  Garlic powder
      2 t  Sesame seed oil
     20 dr Chinese-style hot sauce
    1/8 t  Black pepper
 
  *The original without the variations stolen by Matt Giwer from AP
   Recipes credited to Dee Wang who advised peanut butter. 
  *EXPERIMENT! Now you have control of the taste. Lighter for chicken
   and pork, stronger for beef and game. Sweeter for Dim Sum.
  *The commercial recipe is black bean paste. 
  *Different types of soy, molasses, some of the oil being hot pepper
   oil, other styles of pepper sauce. All kinds of variations.
   However, with light soy and honey, the taste of peanut dominates.
  *Simply mix together by hand. At first it does not appear like it
   will mix but keep at it just a bit longer and you have Hoisin.
   Letting it rest does not appear to improve the taste noticeably.
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ENJOY!!!
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