Shagbark Apricot Habanero Glaze

"Shagbark Syrup is a special syrup that is quite expensive, but is the preferred syrup for many a great chef. If you can't find it, or afford it, use maple instead. But the flavor of the Shagbark makes this truly special. This glaze is great on grilled meats, it is a staple on my table in the summer when I harvest fresh Habaneros from the garden. HOT, SWEET, and SMOKY. What more could you ask for?"
 
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Ready In:
30mins
Ingredients:
8
Yields:
1/2 cup
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ingredients

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directions

  • In a non stick skillet over medium heat, melt the butter.
  • Add chopped Habanero, and salt, and soften the pepper for about 5 minutes. Reduce heat a bit, to medium-low.
  • Add the syrup, apricot preserves, and raisins.
  • Cut up any large pieces of apricots in the pan, it should be fairly smooth.
  • Allow the glaze to simmer for about 15 minutes, stirring often,or until thickened and darkened a bit, and the raisins are softened.
  • Do not let it boil.
  • Water can be added a bit at a time to keep the glaze from scorching.
  • Just before removing it from the heat add the vinegar.
  • Remove from the stove top and add the orange zest.
  • Allow to cool slightly, then rub on your favorite grilled meats.
  • Tastes good with a bit of fresh mint on top too.

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RECIPE SUBMITTED BY

I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
 
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