Making a Balsamic Syrup

1. Pour dark or light balsamic vinegar into a sauce pan. Turn stovetop burner on, to medium-high heat. Stir in honey, sugar or fructose until blended.

2. Add a savory element, if desired, such as cloves, basil or bay leaves. Simmer without boiling. Reduce down to 1/3 of its original volume, or until thick and syrupy.

3. Filter through a mesh strainer. Discard any herbs or spices trapped in the strainer. Pour into a sealed container and store in the refrigerator.

Baking Custard Tarts With Balsamic

1. Remove unbaked, prepared pie shells from the refrigerator. Bake shells in a preheated oven until golden in color. Set aside to cool.

2. Crack eggs into a bowl. Add heavy cream, or low-fat milk for a lighter version, and vanilla. Add cornstarch, and whisk together.

3. Add balsamic syrup to a saucepan; if you prefer, use white balsamic syrup for a milder flavor and lighter color. Turn heat on low. Add butter or margarine, and stir until melted.

4. Temper eggs by pouring warm balsamic mixture into egg mixture. Whisk to combine, and return back into saucepan. Cook until custard thickens and coats the back of a spoon.

5. Filter custard through a mesh strainer, and cool. Pour custard into prepared tart shells. Cover with fresh strawberries, raspberries or blueberries.