Verjus; it's not just for meat anymore

Calling  all "Foodies"! Whether newbies, veterans, or anywhere in between. You should know that I like a new product! I am back from scouring the Earth to find new things to tempt your tastebuds. Well, actually, it was just across the room to get on the internet, but it was just for you!
What I found , after hours of gruelling searches was, verjus (pronounced vair-ZHOO).The proper name for an acidic juice made by pressing unripedened grapes. In some modern cultures, the women still get together and spice enough of the concoction to last their entire extended families for a year. It was once widely used in Western Europe as an ingredient in sauces, a condiment, or a flavorful way to deglaze your pan. Now, it comes in a liquid, as well as a paste. I know that your Spidey sense is tingling , but  come closer,come on, a little more. And, put that stick down. All right. Look, it's been around and in use for a long time. So, it can't be that bad. On the scale of tartness, it  is the product between wine and vinegar in strength and acidity. It also has uses for calming an upset stomach, and was believed useable for removing toxins from the system.

Here is one of the instances where, fortune favors the bold! The flavor smoothes and rounds out recipes depending on what it is  paired with, and what type is used. I'm at a crossroads whether to post it today used in an appetiser or a dessert. Hmmm. Let me see. Why must we choose? Let's splurge and see both.
Listen to this, Verjus Poached Pears.

Verjus Poached Pears (Serves 4 as a salad, 2 as a dessert)
Use these pears in a salad, along with a cheese course, or as a light dessert with some of the poaching liquid.

Ingredients
2 pears, firm but ripe (Bosc pears were used in this recipe)
2 cups Verjus Rouge
1/2 cup granulated sugar
1/2 vanilla bean split and scraped or 1/4 teaspoon vanilla extract
1/2 cinnamon stick
1 whole clove
2 whole allspice berries
1 small piece of fresh ginger (about the size of a quarter)
Instructions: Peel, half and core the pears. Combine the remaining ingredients in a non-reactive saucepan a non-reactive saucepan and bring to a gentle boil. Add the pears and cook until just tender, about 10 minutes. Allow the pears and liquid to cool to room temperature, then store refrigerated.
http://www.verjus.com/dessert.html


The final example is a simple presentation of a newer form of the product, Chardonnay and verjus paste.It can be used in cooking sweet or savory dishes, but Maggie Beer, the proprietor of the company, suggests a simple pairing of slices of the verjus paste with a strong cheese like cheddar or pecorino on a cracker. Beer is attributed as being the first in the world to offer this product commercially.  Included is the contact information for the company that produces this great product line available for order online.
http://www.maggiebeer.com.au/products/details/?Item=PrdctsChardonna10

Something new worth trying? What say you?