*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Sauces                           Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           Butter
    2      cups          Seedless green grapes -- split in halves
    2                    Hot chiles -- minced
                         jalapenos or -- serranos
    3      tablespoons   Rum
    1      tablespoon    Honey
      1/4  teaspoon      Vanilla
    1      dash          Ground nutmeg
    1      dash          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”.
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