INGREDIENTS

INSTRUCTIONS

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".
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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