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".

from - Carla Taylor 28 Mar 95