Peter Gordon's Rosemary, Garlic & Chile Glaze

"This glaze is something I like to drizzle over roast or grilled meats. It may seem odd to add something sweet to cooked meats, but chutneys work well with meat, and you may find this another good accompaniment. It goes particularly well with richer or fattier meats such as pork, lamb, venison, or chicken." Chef Peter Gordon

• 3/4 cup superfine sugar
• 3 tablespoons water
• 3 tablespoons rosemary leaves, roughly chopped
• 8 cloves garlic, peeled and finely sliced
• 1 small red chile (remove seeds for a milder version)
• 1/3 cup balsamic vinegar
• 3 tablespoons water
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper

METHOD

Place sugar and water in a small saucepan and bring to a boil, stirring until dissolved. Once it comes to a boil, don't stir. When it becomes a caramel color (about 7 minutes), add rosemary, garlic, and chile and gently stir. The caramel will burn if you're not careful. After 10 seconds, add vinegar, water, and seasonings and simmer for another 2 minutes.

Yield: Enough for 10 chops

Reprinted with permission from ©2005 Peter Gordon Peter Gordon's World Kitchen, published by Ten Speed Press

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