Apricot habanero glaze
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Apricot habanero glaze
  Sauces    Habanero    Glaze    Apricots  
Last updated 6/12/2012 1:04:50 AM. Recipe ID 29519. Report a problem with this recipe.
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      Title: Apricot habanero glaze
 Categories: Sauce
      Yield: 4 Servings
 
      1 sm Dried Habanero (we'll
           -only use a very small
           -piece)
    1/2 ts Salt
      1 tb Butter (optional)
  1 1/2 tb Dark brown sugar
     12    Golden raisins; chopped up
      3 tb Apricot preserves
      1 ts White wine vinegar or lemon
           -juice
 
  Mike McNally 
  
  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
  foofy appearance, if you like that kinda thing.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe




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Recipe ID 29519 (Apr 03, 2005)

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