We discovered this wonderful Rosemary Syrup during a visit to the nearby Culinary Institute of America (see previous post), and one of its visiting chef's: John Ash. It makes a fantastic dessert topping, as well as would be a wonderful sauce for fish or chicken. Enjoy!Rosemary Syrup
3/4 c sugar
3/4 c dry white wine
1/3 c water
3 tablespoons rosemary leaves
1 bay leaf
1/2 tablespoon whole peppercorns
3 tablespoons balsamic vinegar
Combine all ingredients in a sauce pan and bring to a boil. Reduce heat, simmer 10 minutes. Let cool, then strain, store in refrigerator.
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