Culinary Institute of New Orleans - Roasted Anaheim and Cane Syrup Glace

Culinary Insitute of New Orleans

Roasted Anaheim & Cane Syrup Glaze
Serves 2

1 Anaheim Pepper (roasted, diced)
1/2 cup Mint (minced)
1 cup Brandy
1 tsp. Garlic (minced)
4 oz. Demi-Glace
4 oz. Cane Syrup
Salt & Pepper to taste
1 tsp. Olive Oil
1/4 cup Onion (diced)

Méthode:
In a saute pan over medium heat place olive oil in pan with onion and garlic season with salt and pepper. Cook for 1-2 minutes. Add brandy, reduce by 3/4 then add demi-glace and syrup and reduce by half then strain. Retirn sauce to heat then add peppers, mint and salt and pepper. Cook for 2-3 minutes on medium heat then serve.