Title: Frank Khachi's MindAltering Ice Cream Sauce
Categories: Sauce Dessert Ethnic
Yield: 4 Servings
| 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".