|¾ cup||Dry white wine|
|3 tablespoons||Roughly chopped fresh rosemary|
|1 large||Bay leaf|
|1 teaspoon||Slightly crushed black peppercorns|
|3 tablespoons||Fine balsamic vinegar|
1. Place all ingredients in a saucepan over high heat. Bring to a boil, reduce heat to medium-low and simmer for 10 minutes. Cool and strain.
Advanced preparation: Syrup can be stored in a jar in the refrigerator up to 1 week.
Yield: 20 tablespoons, 10-20 servings Nutritional information (per serving): 48 calories, no fat, no cholesterol, Posted to MC-Recipe Digest by "Louis Bryant" <bryant1@...> on Feb 02, 1998
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