Recipe

Step 1: Heat oil in a skillet over medium heat. Add shallot, garlic, salt and pepper and cook, stirring for three minutes or until softened. Cook, stirring for another minute.

Step 2: Add the juices and grenadine and bring to a boil. Reduce to medium heat and simmer for about 20 minutes or until reduced and syrupy. Stir in pepper sauce. Reduce heat to very low. Whisk in butter, a little at a time. Stir in flower petals. Immediately drizzle over grilled pork tenderloin, chicken, seafood or fish.

Makes 2/3 cup

Allergy Alert: It is not recommended to ingest flowers if you have hay fever, asthma or allergies that affect your respiratory system. Caution: Never eat roadside flowers, blooms that have been fertilized with chemicals or dusted with pesticides and never ingest a flower you are unsure is edible.