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.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 2 Cups balsamic vinegar
- 1/2 Cup brown sugar
Place balsamic vinegar and brown sugar into the Thermomix bowl. Cook 40 min/Varoma/speed 1.
Pour into a sterilised jar.
Glaze with thicken slightly on cooling.