OK, I've been a huge user of chipotles for a number of years now. So much so that now, each year I grow my own jalapenos just so I can smoke and make my own chipotles. So I've still got a ton of dried chipotles, as well as a stash of canned chipotles en adobo.
I'd love some thoughts from folks who have experimented with chipotles paired with ingredients typically used for sweet applications - like rasperries or in desserts or something like that. I make chipotle/cranberry chutney every thanksgiving - but that is about as far down that path as I've gone to date. I've been salivating over the prospect of creating a rasperry-chipotle glaze for my bbq ribs. But haven't yet experimented with that or delved into the spicy-smokey+sweet world of chipotles.
Thoughts on ideas or guidelines on how best to do it?