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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Ice Cream Parfaits with Strawberries and Balsamic Syrup

By lanapyee, member

June 2nd, 2010

6/1 - I've seen it around, but I've never tried balsamic vinegar with fruit, so I figured now was a good time to try. I was really surprised how thick the syrup was after the reduction, but I guess that's why you call it a syrup. We weren't sure what flavors would come out, but it turned out to be surprisngly sweet and quite pleasant. The pine nuts added a nice touch.


posted in: Gallery
Comments (2)

Pielove writes: Hot fudge indeed-- I was definitely having some cognitive dissonance issues eating this! (Not this exact one, but the one I made...) Posted: 1:54 pm on June 3rd

LisaWaddle writes: I love the way this looks like a traditional sundae with hot fudge sauce, but the balsamic syrup takes it to a whole other level. Posted: 12:13 pm on June 3rd

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