Posted By Kimberly Turner on Apr 4, 2014 in Alcohol Drink Recipes, Apricots, Beverage Recipes, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Featured, Fruit, How To Cook, Sauces, Stone Fruits | 0 comments

You will be so happy to have this recipe for Kampot Pepper Apricot Brandy Sauce on hand to enhance the flavors of your favorite dishes.

This is a smooth, delicious sauce that goes well with barbequed foods, as well as oven roasted meats adding an elegant touch to any dish. Try it on pork, steak, chicken, and even fish or seafood would benefit from this flavor profile with a splash of citrus.

On this night, I served it on top of BBQ Kampot Pepper Crusted Chicken Breasts…Check out that recipe!

How To Cook Kampot Pepper Apricot Brandy Sauce:

The Kampot pepper itself comes from Cambodia and has a very deep pepper taste that is far superior to regular black pepper from your grocer.

I did not get this Kampot Pepper at my grocer. You can find it @:

Kampot-Pepper.asia

Type: Sauce Recipe

Prep Time: 7 min
Cook Time: 15 min
Yield: 1 1/3 cups

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

1 tsp olive oil
shallots – If using fresh chopped shallots, you would need about 1/4 cup, but if using dried shallots use 1 heaping tsp.
1/4 cup apricot brandy
1 cup chicken broth
1/4 cup fresh parsley – finely chopped
1 tbsp Kampot peppercorns – ground coarsely
1/2 cup heavy cream
dash of sea salt

Instructions:

In a small saute pan, heat olive oil and place shallots in pan to saute on medium heat until heated through, but not browned. * Tip: If using fresh shallots, cook only until they are translucent.
Add in apricot brandy and allow to gently simmer until alcohol is cooked away and the mixture is reduced by about half – approximately 5 min.
Add chicken broth, and cook to reduce for about 4 – 5 minutes.
Add parsley, Kampot pepper and cream to mixture and allow to heat through on low heat, while gently stirring to combine all the ingredients, cooking for about 3 minutes. * Tip: Do not overcook because you want the parsley to retain its’ fresh flavor and the cream to retain its’ smooth texture.
Remove from heat and season with sea salt to taste.

When you use this recipe on for Kampot Pepper Apricot Brandy Sauce, you will be amazed at how intensely flavorful it is and I am sure you will find many uses for it.

***

I hope you enjoy this Kampot Pepper Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!