This piquant finishing sauce is very good on salads, especially greens with ripe figs and goat’s cheese, but it’s also dynamite drizzled over poached or sautéed chicken or roasted lamb.
1 cup balsamic vinegar
1 cup ruby port
1 large vanilla bean*
1/2 cup sugar
Additional pure vanilla extract to taste*
In a heavy, non-reactive saucepan, combine vinegar, port, and vanilla bean that is split open and seeds scraped into mixture. Add the sugar when the mixture has almost come to a boil. Bring to boil, then reduce heat and simmer sauce until thick and syrupy (about 30 minutes for a single batch).
Allow to cool, add vanilla extract to taste, and bottle. You can keep the bean in the mixture or add a fresh bean. This keeps well in the refrigerator.
*Did you know that we have an excellent source for exceptional vanilla products right here in town? Visit www.vanillaqueen.com for pure vanilla extracts, vanilla beans, vanilla paste and other delicious vanilla products.
SOURCE: Patricia Rain, The Vanilla Queen. www.vanillaqueen.com