Hey well here I go...
hi im very new to this.
i went to culinary arts about 3yrs ago and graduated
and its hard to really talk about cooking to people.
but here i try...
ps ive reduced a nice port down to a syrop, what do I do? my yield is ~100mls
first off, i would not choose " a really nice port" to reduce down you can achieve the same result with a middle of the road port and some... say honey , grape mollasses even some slow roasted grapes that you can cook down in the reduction.
but anyway what is done is done.
now you need to decide what direction you want to go with this reduction, sweet or savory.
go sweet and drizzle it over an italian prune plum gallette or fresh fig tart with some ice cream or try slow roasting some pears i mean slow let those sugars caramelize for a while; candy some nuts ( toasted first of course) hazelnuts or pinenuts you pick your favorite. then serve the port in dipping fashion along side this collection.
go savory and you have duck breast, pork tenderloin, lamb chicken if you prefer. use this reduction as a component in a gastrique with one of the afore mentioned fruits and knock the socks off your friends/family.
good luck good cooking good life
If you are into Fois Gras or are able to find it your syrup would pair well with it. Toasted brioche, micro greens and perhaps some fresh currants and the syrup.
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