To make room for recently purchased chili peppers I used the older ones to make a sweet/hot syrup. I have done this before using Turbinado sugar. This time I used Panela, an unrefined cane sugar which is essentially the same as jaggery of Southern Asia.
The types of chilis used were green and red bird’s eye chilis and long green chilis, seeds included. The roughly chopped chilis were cooked in a skillet with canola oil, kosher salt, white balsamic vinegar and a splash of water.
The solid chunk of panela is more easily dissolved when grated.
When the syrup had thickened to where it coated the back of a spoon and was slow to drip I strained the syrup from the peppers with a sieve.
This syrup could be used anywhere a bit of sweet and a lot of heat is desired. This stuff is extremely hot (piquant) and not for the faint of heart except by the drop. It is great for glazing nuts. What I was really looking forward to was using it as a topping over vanilla ice cream.
As you may know, dairy is the best way to cool the burn of hot chilis (coconut milk works too). The casein (protein) and the fat in milk neutralizes the capsaicin in chilis, so ice cream, with the additional chill factor, is a perfect combination.
I glazed some pecans with the syrup by first dry roasting the nuts, adding the syrup, then allowing them to boil in the syrup until the syrup thickened and started sticking to the pan. I spread the pecans out onto parchment paper for the glaze to cool and harden.
The glazed pecans have a pronounced amount of heat but are quite tolerable, especially when eaten along with other things.
Anyway, on to the main event:
Bosc pears were sliced and cored lengthwise and caramelized in butter with a sprinkling of Turbinado sugar. I resisted the temptation to add the chili syrup to the caramelizing pears because the glazed pecans would be quite enough heat for most people.
A drizzle of chili syrup on vanilla ice cream, in the vernacular of a generation from which I am far removed, is the bomb!