Throughout all the culinary classes I took a couple years ago, I never heard of anything that sounded fancier than “port reduction.”
It’s really just a syrup made of a sweet fortified wine… but it actually tastes as fancy as it sounds. (Which is good, or else it I think it’d be something of a letdown.) Still, it’s as easy a sauce as you can make, being only one ingredient, and you can put it in or on anything dessert-like!
With such an ingredient, I decided it should be part of a dessert that embodied total, all-out, fanciness. You know, as opposed to halfhearted fanciness. Because anyone could make a port reduction and put it on… fro yo or something… but a cheesecake would make it simply extended-pinky-worthy.Read More