Apricot/habanero Glaze

| Next >>

Title: Apricot/habanero Glaze
Yield: 1 Servings
Categories: Sauces, Rubs


1 sm Habanero peppers; dried
1/2 ts Salt
1 tb Butter; (optional)
1 1/2 tb Dark brown sugar
12 Whole golden raisins;
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