Balsamic Glaze

Poaching Liquid:

2 cups Pear Balsamic Vinegar    

1 cup Water

½ cup Sugar

Directions:

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.

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