Ming says: When you reduce fruit and vegetable juices, they become more intensely themselves. Treated that way, they're perfect flavoring bases; witness this syrup made from reduced carrot juice and smoky-hot chipotle in adobo. I fell in love with that seasoning when I cooked in Santa Fe; here, it complements the reduction's sweetness beautifully, making the syrup a very tasty, as well as useful, ingredient.
This makes a great sauce for most seafood, particularly for cod, bass, scallops, and lobster.
Drizzle the syrup over vegetable medleys; it adds a hint of sweetness and "marries" all the flavors.
For extra flavor, use the syrup to encircle servings of seafood risotto.
Juicing fresh carrots with a juicer is best, but the store-bought juice works well, too. To ensure the syrup doesn't separate, add the oil to the blender very slowly at first. As soon as thickening occurs, add the oil more quickly. (The initial slow addition allows the mixture to combine; the faster addition prevents the mixture from getting too hot, which can cause it to separate.)