1/4 c Butter
2 c Seedless green grapes;
- split in halves
2 Hot chiles; minced,
-habaneros, jalapenos or
-serranos
3 tb Rum
1 tb Honey
1/4 ts Vanilla
1 ds Ground nutmeg
1 ds Ground cinnamon
Melt butter in small omelet pan. Add grapes and saute 3 minutes. Add
minced chiles and rum. Saute l more minute, then flambe by carefully
tilting pan into gas flame until pan flames up or by holding match
over evaporating alcohol. When flames subside, add honey, vanilla,
nutmeg and cinnamon. Cook 3 minutes more, stirring frequently.
Makes about l l/3 cups, 4 servings.
From the article in the LA Times, issued 6/28/92, comes this comment
on this recipe: "Chef Frank Khachi concocted grape-habanero topping
to serve over a handmade pineapple parfait, but it's great served
over plain ice creams such as chocolate, vanilla or strawberry. Add
the sauce to the ice cream just before serving. Chiles vary widely
in their level of heat, but they become milder as they are cooked. If
you're cooking for total sissies, try this with only one pepper. If
you already have a serious pepper habit, better increase the dosage
to three or four".
