Saturday, February 19, 2011

Hot fudge? Fughettaboutit!

I was in a pinch for time and couldn't make dessert for our company last night. (Not that I am - by any stretch of the imagination - a baker.) Instead, I bought some good quality vanilla ice cream and drizzled a little cinnamon pear balsamic vinegar on it with a sprinkle of Vietnamese cinnamon from Penzey's. Major hit! So easy and light, and it would work with any fruit-infused balsamic - blueberry, fig, pomegranate. You don't even have to bother making a reduction. Give it a try.