On 4/22/2016 2:51 PM, Helpful person wrote:

> It may be nice in a sweet sauce for duck or pork or for a desert.
>
> I would not use it in dishes that traditionally use a dry wine.
>
> http://www.richardfisher.com
>

Agree. I wonder how it would be for poaching pears.

Or add some fruit and berries and chill it to sip on a warm evening.