I do like balsamic. I think I'd leave out the sugar with that though, since it provides it's own sweetness. Tarragon? Why not? I can provide the proportions of the original ingredients if you'd like. As I said, it's from The Silver Palette Cookbook. Some good stuff in that, though the recipes can call for some esoteric or expensive ingredients. There's a great apple cake recipe in it that calls for Calvados. Priced real Calvados lately? I usually end up with Laird's applejack as a substitute, though it lacks the nice apple flavor.
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