Magellan® Roasted Jalapeno and Apricot Glaze


  1. Heat olive oil in saucepan over medium heat add garlic, apricots, salt, and pepper. Cook for 1-2 minutes.
  2. Pour in white wine and reduce by half. Fold in jalapenos and add sugar then orange juice. Simmer for 10 minutes until thickened.
  3. Fold in jalapenos and sage then reserve for service.


  • 1/4 lb Magellan® dried apricots, julienne
  • 1/2 cup Peak Fresh Produce® Jalapeño Pepper(s), roasted, seeded, peeled, and diced
  • 1 tbsp Peak Fresh Produce® Sage, minced
  • 1 tbsp Peak Fresh Produce® Garlic, minced
  • 1 tsp Roma® Oil, Olive
  • 1/4 cup Piancone® cooking Chablis wine
  • 2 cups Ascend® Juice, Orange 100%
  • 1/2 cup West Creek® Sugar, Granulated
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Roma® Black Pepper, Ground