Use this lighter, less-sweet syrup to glaze poultry. Drizzle lightly over fresh fruit or cheeses such as mozzarella, chévre, or cream. Mix a little into soda water and serve over ice between the courses of a rich meal as a palate cleanser. Top half a cored and sliced ripe pear with two tablespoons of peppered goat cheese, one to two tablespoons of syrup, and a few walnut halves.

250 ml