We just had some on cantaloupe and honeydew. I want to try it on cream cheese and crackers.
We just had some on cantaloupe and honeydew. I want to try it on cream cheese and crackers.
I find that reducing balsamic is much better, taste-wise, than merely "thickening" it. It intensifies the flavor (not the vinegary taste), brings out the sweetness. It's great drizzled over pureed borscht, aong with a dollop of sour cream.
right-o.if the balsamic was properly aged..... a great balsamic is already a rather dense item & reduction often makes that type of complimentary food-item too pungent.
oh, good! guess that means you liked it!
Jackie
upon this thread, i bought a bottle of balsamic vinegar de modena with the intent of making a syrup.
hey, i finally have a use for the side burner on my grill.
thanks for the idea and the warning, your highness. (princess fiona, the op.)