Have quite a bit of leftover Sherry from Sherry Week.
I’m mostly wondering how to use up the PX other than pour it over ice cream.
I was thinking about garnishing some of my aged duck with hoisin, but perhaps a small bit of PX wouldn’t be bad… or mix it into a no-cook bbq sauce LOL for ribs.
I use it in small amounts when I make sauces in the pan - often add a little splash even in a dry wine sauce just to balance it with a bit of lemon.
Drizzle on creamy soups like chowder or cream of mushroom.
Not a fan of PX but Amontillado or Oloroso with cognac etc can make a nice version of syllabub.
Can you reduce it to a glaze? Never tried, just a thought.
I’ve used it in a sauce for,duck as an alternative to port
I think I prefer port for this use but it wasn’t bad and I also had leftover PX which wasn’t the best
What is Sherry Week and why don’t I know about it 
?
It’s not a great picture for illustrating the green lentils, but when those pulses are cooked with prosciutto, shallots in stock & sherry it’s a great pairing for fatty fish like salmon.
It’s already a syrup.
I was thinking a glaze brushed on some smoked pork ribs might be worth a try.
