Pinot Noir Syrup
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Credit: Patrick Hoogerhyde, Executive Chef, Glacier BrewHouse, Anchorage, Alaska
Sizzle, Fall 2010
Ingredients
1 cup Pinot Noir
2 T. granulated sugar
1 thyme sprig
Instructions
Method: In small pan over low-medium heat, combine Pinot Noir, sugar and thyme; simmer. Reduce to syrup consistency. Reserve.
Yield
1 serving
Tags
Sauce/Dressing/Rub, Sizzle, Vegetarian
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