Coconut nectar, pineapple and thyme glaze
This is a good fruity glaze for roasted hearty fall and winter vegetables such as carrots, parsnips, hard squashes and sweet potatoes. It also serves double duty as a nice finish sauce on roasted chicken slices. Try to get pineapple juice in a carton versus a can since the can often adds a metallic taste to the finished sauce. Coconut nectar is sometimes called coconut molasses and is available in most gourmet stores or the natural aisle of conventional supermarkets.
Ingrediënten
MAKES: 240 ml
- 1 tsp 5 g coconut oil
- 1 small shallot minced
- 4 g freshly minced thyme leaves
- 240 mlcoconut nectar
- 180 ml fresh pineapple juice
- ¼ tsp salt
- Freshly ground black pepper to taste
Instructies
- Heat the coconut oil in a medium saucepan over medium heat and add the shallot.
- Sauté until the shallot softens, about 2 to 3 minutes.
- Add the thyme leaves and sauté 1 minute more.
- Stir in the coconut nectar and pineapple juice and whisk well.
- Season with salt and pepper.
- Simmer until the mixture is reduced by about two-thirds, or until it is the consistency of thick maple syrup, about 10 to 12 minutes.
- It will also thicken as it cools.
Notes / Tips / Wine Advice:
Serve with roasted vegetables like cubed kabocha squash.
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