Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Black peppercorns |
| 4 \N | Whole cloves |
| 2½ tablespoon | Sugar |
| ¼ cup | Soy sauce |
| ¼ cup | White rhum |
| 1 tablespoon | Grated lemon zest |
| 2 teaspoons | Fresh lemon juice |
Toast the peppercorns and cloves together in a dry skillet over medium-high heat until puffs of smoke begin to appear. transfer to a spice grinder and grind roughly, about 1 minute. Place the sugar, soy sauce, rhum, lemon zest, and juice in a small heavy saucepan, and add the powdered spices.
Over medium heat, reduce the liquid until ¼ cup remains, about 10 to 12 minutes; it will begin to foam as it reduces. Remove the pan from the heat and strain through a fine-mesh strainer into a bowl. Let cool to room temperature.
Yields: about ¼ cup
MC formatted & Busted by Barb at Possum Kingdom on 3/17/98 NOTES : Air date ¾/98
Recipe by: Norman Van Aken
Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 17, 1998