Bacon-Wrapped Trout Stuffed with Balsamic Onion Compote in Rosemary Cream Sauce

• 3/4 cup balsamic vinegarbalsamic-vinegar
• 1 1/2 cups waterwater
• 2 large onions, sliced thin (about 4 cups)onion
• 1/3 cup sugarsugar
• 4 teaspoons chopped fresh rosemary leaves plus 12 sprigsrosemary
• 2 cups low-salt chicken broth
• 1 cup heavy creamheavy-cream
• six 10-ounce trout, cleaned, leaving heads and tails intacttrout
• 24 slices bacon (about 1 1/2 pounds)bacon
• 1 tablespoon olive oilolive-oil

1. 01In a heavy saucepan boil vinegar, water, onions, sugar, and 2 teaspoons chopped rosemary, stirring occasionally, 7 minutes, or until onions are slightly softened. Remove pan from heat and let stand 15 minutes. In a coarse sieve set over another saucepan drain onions, reserving cooking liquid. Transfer onion compote to a bowl and cool.
2. 02Boil reserved cooking liquid with remaining 2 teaspoons chopped rosemary until reduced to about 3/4 cup. Add broth and boil liquid until reduced to about 1 1/2 cups. Stir in cream and boil sauce until reduced to about 2 cups. Reserve sauce in pan.
3. 03

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