Karen/NoCA wrote:Las night I had nectarine and strawberry parfaits with vanilla bean ice cream. Our guests loved a taste they could not figure out. I macerated the fruit in dark brown sugar with a drizzle of balsamic. The fruit had that interesting punch of sweetness, and the resulting liquid moved down to the bottom of the parfait vessel for a delightful surprise with the last few bites. Finally, my neighbor said, "there is brown sugar in here, but what is the rest?" It was really good!
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