My Fusion Pantry: Balsamic Glaze

I discovered this fantastic glaze, sauce, syrup or reduction… whatever you

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call it in Italy. The B & B host in Tuscany served balsamic glaze and olive oil with bread, it was unbelievable! Trust me, I’m definitely not a bread person and hardly eat any toast for breakfast, but I eat lot’s bread when I have this glaze. You can also add it to salad or even serve it on strawberries and ice-creams! You can buy it from supermarket, but it’s one of those things you can save heaps of money by making it at home.

500ml balsamic vinegar
300g white sugar

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1/2 tbsp golden syrup

Place the balsamic vinegar and sugar in a medium size saucepan. Heat on low, stir with a whisk to dissolve the sugar. Simmer until the liquid reduced by half and it reaches 110-112 degrees (syrup stage). Stir occasionally. It normally takes about 20-30 minutes. Add 1/2 tbsp golden syrup to thicken at the end for best result.

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2 Responses to My Fusion Pantry: Balsamic Glaze

  1. Do you have a slow cooker that heats only up to 112 degrees? Something I could cook grains it, without destroying the enzymes.

  2. Do you have a slow cooker that cooks at 112 degrees tops, so that I could not destroy the enzymes, say, in cooking grains.

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