Pink Peppercorn Glaze
Delicately sweet with a mild peppery bite. Pairs with dairy, seafood, dressings, desserts.
large, finely chopped
or dry white wine
freshly squeezed, save the zest
In a small pan, heat ghee over medium heat.
Add shallot and ginger, and sauté for 1 minute.
Next, add sherry and cook until almost evaporated.
Add honey, orange juice and vinegar, and reduce by half, about 4-5 minutes.
Remove from heat, stir in orange zest, fresh lime juice, and pink peppercorns.
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.