Balsamic Glaze
Dated: 30 May 2009
Comments: 0
Poaching Liquid
2 cups A Perfect Pear – Pear Balsamic Vinegar
1 cup Water
½ cup Sugar
In a three-quart saucepan, bring all ingredients to a boil over medium-high heat. Reduce heat to medium. Simmer for 25 – 30 minutes
NOTE: Poaching liquid can be kept refrigerated indefinitely! In fact, it gets better with age. If needed, simply add additional Pear Balsamic Vinegar, water and sugar in the same proportions.
Drizzle over fresh Strawberries and serve with whipped cream.
Tags: balsamic, glazes, sauces, strawberries
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