Apricot/habanero Glaze

Title:
Apricot/habanero Glaze

Yield:
1 Servings

Categories:
Sauces,
Rubs




Ingredients:





     1 sm Habanero peppers; dried


   1/2 ts Salt


     1 tb Butter; (optional)


 1 1/2 tb Dark brown sugar


    12    Whole golden raisins;


          -chopped


     3 tb Apricot preserves


     1 ts White wine vinegar






 In a good-sized skillet heat about a half-cup water over medium heat until


 it begins steaming. Carefully cut small slices from the dried habanero and


 chop those finely to accumulate about 1/2 tsp. or so of flakes, adjusting


 to your taste and heat tolerance. (You might want to wear rubber gloves


 when touching the pepper; at least be careful and don't touch your eyes


 until your hands have been thoroughly washed.) Add the pepper flakes with


 the salt and butter to the water and allow the flakes to soften and the


 butter to melt. Add the brown sugar (stir to dissolve) and raisins. When


 the water is simmering, add the apricot preserves. Cut up any large pieces


 of apricot in the pan, and make sure all the gelatinous matter is


 dissolved. Add the vinegar a little at a time, being careful not to make


 the mixture at all sour; the vinegar should just brighten up the taste.


 Allow the glaze to simmer. As it thickens, water can be added a bit at a


 time to keep the glaze from scorching; it should be allowed to darken a


 bit. Coat grilled chops or meat slices with the glaze by simmering the


 meats with the glaze for a couple minutes on each side. Spread a teaspoon


 or so on each serving plate and arrange meats on top. Little mint sprigs


 and curls of orange peel could be used to give a truly goofy appearance, if


 you like that kinda thing.


 


 Recipe by: m5@tivoli.com Posted to bbq-digest V5 #470 by "david klose"


 
on Aug 17, 97