Categories: Sauces, Desserts, Weird 
      Yield: 4 servings 
  
    1/4 c  Butter 
      2 c  Seedless green grapes 
           - split in halves 
      2    Hot chiles; minced 
           -habaneros, jalapenos or 
           -serranos 
      3 tb Rum 
      1 tb Honey 
    1/4 ts Vanilla 
      1 ds Ground nutmeg 
      1 ds Ground cinnamon 
  
  Melt butter in small omelet pan.  Add grapes and saute 3 minutes.  Add 
  minced chiles and rum.  Saute l more minute, then flambe by carefully 
  tilting pan into gas flame until pan flames up or by holding match 
  over evaporating alcohol. When flames subside, add honey, vanilla, 
  nutmeg and cinnamon.  Cook 3 minutes more, stirring frequently. 
  Makes about l l/3 cups, 4 servings. 
  From the article in the LA Times, issued 6/28/92, comes this comment 
  on this recipe: "Chef Frank Khachi concocted grape-habanero topping 
  to serve over a handmade pineapple parfait, but it's great served 
  over plain ice creams such as chocolate, vanilla or strawberry.  Add 
  the sauce to the ice cream just before serving.  Chiles vary widely 
  in their level of heat, but they become milder as they are cooked. If 
  you're cooking for total sissies, try this with only one pepper.  If 
  you already have a serious pepper habit, better increase the dosage 
  to three or four".