It's good! Pour it on bananas, apple cake, vanilla ice cream, strawberries, bread pudding, ricotta, yogurt, gingerbread, a spoon....you get the picture. This recipe came about by experimenting with some cream, sugar and vinegar last week. I stirred it up, tasted it, liked it, drank the whole thing, then went forth and researched how I could apply it to a dessert. <br /> <br />I know I will offend someone here, but if it doesn't break your heart to use Balsamico Tradizionale in a caramel sauce, then add a spoonful or two. It's pretty darn good. <br /> <br />Slightly adapted from Regan Daley's recipe for Brown Sugar-Brandy Sauce in her cookbook In the Sweet Kitchen, one of my favorite, most inspiring cookbooks. <br />

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