My sister came through and Jenna shared the recipe for the Balsamic Syrup I used to garnish the Butternut Squash Soup!
How fun! Thanks for sharing! Syrup was ridiculously easy – balsamic vinegar mixed with half the amount of sugar (I used 1 1/2 cups of vinegar and 3/4 cups sugar) in a heavy saucepan .. boil…simmer… reduce until it coats the back of a spoon. Or until half its original volume, if you have an eye for things like that.
At Thanksgiving, Jenna served fresh fig halves, topped with prosciutto and goat cheese, drizzled with the syrup over the top. They were heavenly!
Thank you to my sister and to Jenna. Undying friendship and gratitude coming your way!