*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Sauces                           Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Butter
    2       c            Seedless green grapes
                         - split in halves
    2                    Hot chiles -- minced
                         -habaneros, jalapenos or
    3       tb           Rum
    1       tb           Honey
      1/4   ts           Vanilla
    1       d            Ground nutmeg
    1       d            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
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