Heat
the poaching liquid over high and boil down until it is reduced by half.
shallow baking dish and pour
poaching liquid over.
Not exact matches
While perhaps best in its most elemental state, glossed
over strands of spaghetti, it could be slathered on pizza, layered in lasagna, or employed as a
poaching liquid for eggs.
in red wine, then further soaked in the
poaching liquid, which is finally reduced down to a syrupy glaze to pour
over the pears.
* quince syrup: just simmer the reserved
poaching liquid in a small pan
over medium heat (I add a little splash of white wine vinegar but that's not even necessary, I just like a little extra tang) until it becomes thickened and glossy.
in red wine, then further soaked in the
poaching liquid, which is finally reduced down to a syrupy glaze to pour
over the pears.