- 1 head garlic
- 1 tablespoon [15 mL] olive oil
- 2/3 cup [160 mL] water
- 1 cup [250 mL] pineapple juice
- 1/4 cup [60 mL] teriyaki sauce
- 1 tablespoon [15 mL] soy sauce
- 1 1/3 cups [330 mL] dark brown sugar
- 3 tablespoons [45 mL] lemon juice
- 3 tablespoons [45 mL] minced white onion
- 1 tablespoon [15 mL] Whiskey
- 1 tablespoon [15 mL] crushed pineapple
- 1/4 teaspoon [1 mL] Cayenne pepper
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- Preheat oven to 325°F [160°C].
- Cut about 1/2-inch [1.3-cm] off of top of garlic head.
- Cut the roots so that the garlic head will sit flat.
- Remove the papery skin from the garlic leaving enough of papery skin for the cloves to stay together.
- Transfer garlic head into a small casserole dish or baking pan; drizzle olive oil all over it then cover with a lid or foil.
- Bake into preheated oven for 1 hour.
- Remove garlic from dish or pan and let it cool until you can handle it.
- Into a medium saucepan, combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar over medium-high heat.
- Bring mixture to aboil stirring occasionally, then reduce heat until mixture is just simmering.
- Squeeze the sides of cooled head of garlic until pasty roasted garlic is squeezed out.
- Measure 2 teaspoons [10 mL] roasted garlic into the saucepan.
- Whisk to combine before stirring in lemon juice, minced white onion, Whiskey, crushed pineapple and Cayenne pepper.
- Let mixture simmer for 40 to 50 minutes, until sauce has reduced by about 1/2 and is thick and syrupy, making sure it doesn't boil over.
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