On Friday, April 22, 2016 at 4:23:36 PM UTC-4, Ed Pawlowski wrote:
> 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.

Probably not very good. As it's a poor ingredient its flavor needs to get lost amongst other stronger ingredients.

http://www.richardfisher.com