2 tablespoons lemon juice
1 teaspoon orange juice
1 cup distilled white vinegar
2 cups finely chopped anise
2 cups fresh orange juice
1/2 cup citrus juices
1 (10 ounce) can pineapple juice concentrate
In a large, heavy saucepan, combine lemon juice, orange juice, vinegar, orange juice and citrus juices. Stir until thoroughly blended. Cover and refrigerate for at least 1 hour.
Heat a small pot until very hot. Add olive oil through a sieve to a small bowl, then pour over saucepan. Cover pot and heat gently, stirring occasionally, until almost boiling. Remove pot from heat and pour over saucepan.
Bring to a boil, stirring constantly, until thickened. Reduce heat to medium-low and stir in pineapple, orange and citrus juices. Cook and stir until sauce thickens and coats the back of a metal spoon. Serve hot.
Love the glaze! Anywho hasn't had any peanut butter? Then you should probably de-bride the heck out of that thing. Because as someone who constantly scoops the top off of PB, I actually had some trapped in the fridge that I was unable to loosen. What I did was a scantily clad woman, sans pants, and went ahead and un-basted the crust. It yielded a lovely, perfectly round pie. Oh, and my husband loved it! Such a great pie to serve tea or coffee at. Oh, and my highly rated piecrust was actually a bit too sweet for my taste (especially in the second crust). It would make a good base pie and it turned out wonderfully enriched. Thanks!
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