Combine first 4 ingredients in a small saucepan.
Place over low heat; cook until thoroughly heated.
(Do not boil.) Trim off large leaves of broccoli, and remove tough ends of stalks.
Wash broccoli, and separate into spears.
Cook, covered, in a small amount of boiling water 10 minutes or until tender.
Arrange spears on a platter with flowerets facing edge of platter.
Pour sauce down center of spears.
Garnish with pimiento strips.