Magellan® Roasted Jalapeno and Apricot Glaze
Directions
- Heat olive oil in saucepan over medium heat add garlic, apricots, salt, and pepper. Cook for 1-2 minutes.
- Pour in white wine and reduce by half. Fold in jalapenos and add sugar then orange juice. Simmer for 10 minutes until thickened.
- Fold in jalapenos and sage then reserve for service.
Ingredients
- 1/4 lb Magellan® dried apricots, julienne
- 1/2 cup Peak Fresh Produce® Jalapeño Pepper(s), roasted, seeded, peeled, and diced
- 1 tbsp Peak Fresh Produce® Sage, minced
- 1 tbsp Peak Fresh Produce® Garlic, minced
- 1 tsp Roma® Oil, Olive
- 1/4 cup Piancone® cooking Chablis wine
- 2 cups Ascend® Juice, Orange 100%
- 1/2 cup West Creek® Sugar, Granulated
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Roma® Black Pepper, Ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
