We all love a little glaze now and again, and the beauty of this glaze is that it is fantastic on both savoury and sweet dishes. We love it on our Spinach and Strawberry Salad, or Beetroot and Pear Salad with Honeyed Pecans, or Baked Ricotta with Mushrooms and Balsamic Brown Butter Sauce. But it is equally good with ice cream and strawberries, or even as part of the Balsamic Strawberry Ice cream recipe. Who knew?
It keeps really well in the fridge and will last up to 6 months in there, though it may get a little stickier the older it gets.
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The Lazy Sourdough Bakery course now baking.
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Need
- 2 Cups balsamic vinegar
- 1/2 Cup brown sugar
Do
- 1
Place balsamic vinegar and brown sugar into the Thermomix bowl. Cook 40 min/Varoma/speed 1.
- 2
Pour into a sterilised jar.
- 3
Glaze with thicken slightly on cooling.
Served with
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
