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This glaze makes about 2 cups and is great on chicken, but can also be used on lamb or beef.
1/2 cup red wine vinegar
1/2 cup sugar
1/2 cup dry sherry
1 cup water or stock
2 Heilala vanilla beans split lengthways seeds scraped
2 tablespoons cornstarch
3 tablespoons water or stock, room temperature
salt and pepper to taste
In a medium saucepan, bring vinegar and sugar to a boil. Continue cooking for about 10 to 15 minutes, or until sugar has caramelized. Watch carefully - sugar burns easily. When caramelized, add sherry and stir until sugar mixture has dissolved. Add stock or water and vanilla beans, simmer on stove until mixture has reduced by one-half. Remove from heat and let stand for at least an hour.
When ready to use, remove vanilla beans and reheat mixture, bringing it to a simmer. Mix 2 tablespoons cornstarch with water (or stock) and add to the sauce. Simmer 3 minutes, or until thick. Add salt and pepper to taste.
Glaze can also be served warm in a gravy dish poured onto foods as desired or brushed onto to chicken, beef or lamb when it comes off the grill.
(Recipe source: www.chef2chef.net)
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