Ok, maybe it doesn't look so simple. It's not JUST simple syrup. It started with some local Pear Port (from Horton Vineyards). I made some poached pears using some I had left, and I had extra poaching liquid left. I used in quite a few things (over cheesecake, in tea, over poundcake) and when I remembered a bottle that a friend had recently given me, thoughts of poached pears roamed through my thoughts. Unfortunately, I keep eating the pears. So, I went ahead and made the syrup, and hubby is thinking of trying it on crepes.
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