Apricot Rum Glaze

In a small saucepan, stir together the apricot nectar, rum, caraway seeds, marjoram, allspice, and lavender. Bring to a slow simmer and cook for about 10 minutes, or until the alcohol cooks off. Strain through cheesecloth to remove all spices, so you have just the liquid. I recommend straining directly into a new, clean saucepan.

Return to heat, and stir in the brown sugar and lemon juice. Again bring it to just a slow simmer and cook until it thickens to your desired consistency. I do this for about 10 minutes.

I like this brushed on fish, shrimp, chicken and pork, brushing frequently while on the grill. It’s great on bacon-wrapped shrimp on the grill. It makes plenty of glaze for meat for two to four people, depending on what you are cooking.

If you want to keep some for dipping, be sure to reserve that portion in a container separate from the one you will be glazing with.

I have never doubled the recipe, but I believe it would work just fine.