- Dan S Dec 8, 2004 06:21 PM
I have these great pears from Harry and David, and I'm having company. The other day I sprinkled some good quality balsamic on one of theme and it was great. It got me thinking that a balsamic reduction drizzled over top quality pear could be really amazing. Is this a good idea? And is there a good recipe for a reduction (preferably without butter, and without added sugar - since the balsamic I have is plenty sweet). Can I just reduce the balsamic by itself?