Pink Peppercorn Glaze
Delicately sweet with a mild peppery bite. Pairs with dairy, seafood, dressings, desserts.
  • 1TBSP Ghee
  • 1 shallot(s)large, finely chopped
  • 1TBSP gingerminced
  • 1/2cup dry sherryor dry white wine
  • 1/2cup honey
  • 1cup orange juicefreshly squeezed, save the zest
  • 1TBSP balsamic vinegar
  • 1/4cup lime(s)freshly squeezed
  • 1tsp peppercorns, pinkfreshly ground
  1. In a small pan, heat ghee over medium heat.
  2. Add shallot and ginger, and sauté for 1 minute.
  3. Next, add sherry and cook until almost evaporated.
  4. Add honey, orange juice and vinegar, and reduce by half, about 4-5 minutes.
  5. Remove from heat, stir in orange zest, fresh lime juice, and pink peppercorns.
  6. Taste and adjust flavor. If too sour, add more honey. If too sweet, add more lime. Add more pink pepper, if needed. Salt to taste.