ThePortForum.com

This may sounds wierd
First time I heard about it i was chocked

You take a bottle og Ruby, put it into a put, take 3 pebber corns, and put it into the ruby, then you boil it for about 2-3 hours. (lovely scent).

When there is about 1 to 2 dl. left you take some honey, 2 spoons and mix it.

Let it cool down, and when you serve the food, put a little boild ruby over the meat, I`ve used it for duck - perfect.


Same trick with Tawny or Colheita, ONLY honey, not pebber - and use it for icecream vanilla.....

Have you heard of this before ?????

ac-fast wrote:This may sounds wierd
First time I heard about it i was chocked

You take a bottle og Ruby, put it into a put, take 3 pebber corns, and put it into the ruby, then you boil it for about 2-3 hours. (lovely scent).

When there is about 1 to 2 dl. left you take some honey, 2 spoons and mix it.

Let it cool down, and when you serve the food, put a little boild ruby over the meat, I`ve used it for duck - perfect.


Same trick with Tawny or Colheita, ONLY honey, not pebber - and use it for icecream vanilla.....

Have you heard of this before ?????

Port reductions are quite well known by some of the members of this site. I do a very good pears-in-port which uses the same principles but using sugar instead of honey and throwing in some cinnamon to add spice.

I sometimes reduce port in the juices of meat - lamb, beef or pork - very quickly to get a sauce.

Never tried the honey trick for ice-cream, may give it a go.

A small aside, but if you can get fresh green pepper corns (I brought some back from Thailand) they make an infinitely better pepper sauce than the dried out little beads that are normally sold.

Tom

allspice works nice too.