Bo Friberg

Port Wine Reduction

Preparation info
  • Approximately

    1 cup

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 2 cups (480 ml) pear poaching liquid, reserved in Step 4 of the main recipe

Method

  1. Strain the poaching liquid into a saucepan. Bring to a boil and cook until the liquid is reduced to approximately 1 cup (240 ml) or thickens to a syrupy consistency.
  2. To te