Apricot glaze was the inspiration for this glaze. This glaze uses our sweet peppers. The orange variety are so close to that of apricots, and while the peppers are not as sweet as apricots they are sweet, hence the name, and they are not spicy at all. We use this variety of pepper when it is ripe, therefore it will not taste as “vegetal” as a green bell pepper would. So the pepper flavor is there, but not overpowering.
The combination of pepper flavor and sweet makes this glaze perfect for both savory and sweet applications; a glaze on BBQ pork spareribs, your favorite veggies (see below), or as a glaze on a fruit tart.
Scroll down to see an example of how to use this sweet pepper glaze.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Yields: 1 1/4 cups
- 1/2 lb sweet peppers
- 1/3 cup organic raw cane sugar
- 1/3 cup water
- Wash, drain, remove the stem and the black tip on the end of the fruit (see above photo) the peppers, chop; set aside.
- Add the water and sugar into a medium sauce pot, place on burner set at medium-high, bring to a boil.
- When the sugar has dissolved, add the diced sweet peppers, stir, return to a boil, reduce to a simmer, cook for 15 minutes.
- Carefully pour the mixture into a high-speed blender.
- Safety tip! The mixture will be hot, so make sure you hold the lid of the blender down as the air in any blender with hot items especially liquid will expand rapidly.
- Blend at high speed until creamy, pour into plastic storage container, cool to room temperature, store in the fridge until ready to use but no longer than 30 days.
- Note: This is a great candidate for canning and preserving but would require a lot more peppers
- May be used to glaze roasted or barbecued meat or fish
- Top or glaze desserts for an interesting and delicious flavor
Sweet pepper glazed white turnips
Wash one bunch of white turnips, cut off both leaf and root ends, peel and dice into large bite size pieces.
Place in a large skillet, fill with water to just halfway the height of the turnips, add 1 tbsp extra virgin olive oil, 2 tbsp of the sweet pepper glaze, season with a pinch of kosher salt and a couple twists of a black pepper mill; stir to mix well.
Cover but only partially, bring to a boil, then reduce to a brisk simmer, cook for about 7 minutes, uncover, raise the heat to medium-high, cook, stirring frequently until most of the moisture has evaporated, allow to cook 1-2 minutes longer to lightly caramelize the turnips and sweet pepper glaze.
Garnish with chopped parsley and serve as a side or enjoy all by itself!
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