1 1/2 tablespoons unsalted butter
1/4 cup brown sugar
2 oranges, juiced and zested
1 habanero, minced finely (discard seeds)
Zest both oranges and mince finely. In a pan on low heat, add butter, sugar, orange zest, and juice. A double boiler would also work well to control the heat. Add at least half of the habanero, this amount will give a nice, warm afterglow to the sauce, if you want a bit more heat, add in a bit more. Taste as the sauce has thickened a bit if you want to add more, it's easy to add heat, not so easy to take it away.
Heat until the mixture has thickened, stirring frequently, then remove from heat.
Drizzle over vanilla ice cream, recipe makes enough for about four bowls.