Food Flirt

Food, recipes, cooking, travel,

My Photo
Location: Petaluma, California, United States

Jacqueline is an international award winning journalist whose stories about food never fail to tantalize her reader's taste buds.

Friday, April 06, 2007

Balsamic Reduction with Berries

The other night I was dining with the Wild Writing Women at Puccini and Pinetti. We always go there after our first Wednesday of every month Literary Salon at the Monticello Inn. The restaurant is right next door to the hotel.

Puccini and Pinetti
129 Ellis St
San Francisco, CA 94102
(415) 392-5500

The restaurant has a new executive chef, Keira Moritz, and is in the process of a complete menu makeover. I dined on the Veal Picatta and I have to tell you, it was delicious!

For desert Keira recommended the cheesecake with a balsamic vinegar reduction. The sauce was out of this world! I convinced her to give me the recipe so I could share it with all of you.

Balsamic Vinegar with Berries Reduction

3 cups Balsamic Vinegar (older the better)
1 cup berries of your choice (think blackberries)
1/2 cup brown sugar

Combine all in saucepan bring to a boil and then lower the heat. Cook until the sauce is reduced to a thick consistency.

Spoon over cheesecake, ice cream, yogurt or whatever you think sounds good.

Trust me on this one. It is totally divine!


Anonymous Anonymous said...

this sounds long will it keep if i don't use all of it at one time?

2:44 PM  

Post a Comment

<< Home