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”.