Recipe by Bergy
This recipe was in the latest cooking pleasure magazine and is so easy and wonderful. The sugars start to caramelize, deepening the color and oh, the flavor. Perfect accompaniment to a cheese platter - Brie, Gorgonzola, Camembert, etc.
Top Review by Ilysse
I do this often and serve with sausages, roasted chicken or pork. The only difference is that I will sometimes add a sprig of something herby (rosemary, oregano, whatever goes with the meal) and do this in a foil pouch. Also works well on a grill. Since I tend to serve this with a roasted meat, I simply pop it in the oven at whatever temp its already on. I also remove the stem for easy of eating. A wonderful sauce collects at the bottom of the foil. Great post!