Preparation:

Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop.

Sauté onion in about a Tbsp of olive oil until translucent. Add tomato and jalapeño and sauté about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir.

Add dark rum and flambe. (light and swirl until it goes out). Serve hot over grilled shark, swordfish, shrimp, or marlin.

Servings: 4 to 6
Source:
Submitted by: Recipe Group Member
Date:

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