Got home late from work last night and looked into the refrigerator for inspiration. Chicken breasts (ho-hum), a half cup of red carmelized red onions left over from breakfast (promising), and Bosc pear aperitif! I've used Sonoma Aperitif to deglaze pans and create a quick reduction sauce before, but the combination of flavors of Bosc pear, white wine, and carmelized onions was a real winner. So much more interesting that simple white wine reduction sauce and SO easy. Instantly luscious. Try it and let me know what you think!