2 tbsp. butter
1 1/2 tbsp. tomato paste
1 tbsp. water
1 tbsp. wine vinegar
1/4 tsp. salt
1/2 tsp. dry mustard
4 whole cloves
2 drops hot sauce
1 tbsp. pickapeppa sauce
1 tbsp. sugar
3 ripe avocados, chilled

Combine all ingredients (except avocados) in a small saucepan. Bring to a boil stirring constantly. Reduce heat, cover and simmer 15 to 20 minutes. Remove whole cloves. Cut avocados in half, remove seeds, immediately before serving to avoid discoloration. Discard seeds (or plant) ! Place avocados in small dishes and spoon sauce into bowl-like centers.