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I’ve been experimenting with balsamic vinegar lately.  Randazzo’s Produce Market, where I go every few weeks for a fruit & veggie stock-up, has half-litres of a rich balsamic vinegar for $1.99, which is a fraction of the cost in the regular grocery store.  I don’t know how they do it, but they do it.  So I partake willingly.

So I’ve tried lovely things like macerating strawberries in balsamic vinegar & serving them up (the acidity actually *sweetens* the berries).  Yum.  But I do have to be careful with vinegars of all sorts – they actually hurt my tongue.  It’s a long story, but the short of it is that I gave myself a lovely case of vitamin deficiency by eating über-low carb for so many years.  As it turns out, a persistent lack of b6 and b12 = a very cracked, tender tongue that actually *hurts* when too much vinegar (or carbonation) or fruit acids are introduced.  Yeowch.   So yeah, I have to be careful.

Regardless, a friend of mine told me that she made a balsamic reduction and served it over ice cream and that it was delicious.  And as luck would have it, I had friends coming for dinner last week.  No ice cream, but I did have some fantastically-ripe peaches that I wanted to slice up.  So a quick search for recipes and I came up with something I modified for my own purposes (naturally!).  I plated a spoonful of reduction, peaches sliced & arranged in a flower-pattern, a sprinkling of freshly ground (smashed, via hammer) peppercorns, a drizzle more of the reduction, and a few smallish dollops of fresh whipped cream.

My guests licked their plates.

Seriously.

So without further ado, here’s what I made.  Pepper on the peaches is optional, but it doesn’t taste bad and actually enhances the sweetness of the fruit, reduction, and whipped cream.  It would also be delightful with strawberries, plums, cherries, other fruits. 😉

Sue’s Balsamic Reduction

½ c. balsamic vinegar
1 T. sugar or rapadura (sucanat)

In a small saucier, mix the vinegar with the sugar or sucanat until the sugar is mostly dissolved. The heat of your stove will do the rest. Boil the mixture over medium heat until liquid is reduced by half (it will begin to thicken as it cools). On my stove, it took about 12 minutes – and you’ll want to stir occasionally, but keep your nose away from the steam. The acid cooks off and will scorch your nasal passages with its pungency. 😯

Allow the mixture to cool and serve with fresh fruit (pepper is optional), whipped cream, or if you’re like one of my other friends, ice cream. You’ll be amazed at what it does for the flavour of the fruit. :)

Bon apetit!

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  • http://teachingmoneytokids.blogspot.com staci @ teaching money to kids

    Here’s a recipe using balsamic vinegar thanks t TGIFridays:
    Balsamic Vinegar + chocolate Syrup. And drizzle it on your pasta or bruschetta. Delicious! I didn’t believe the guy when he said it was chocolate, but I could not get enough, and now we make it at home.
    .-= staci @ teaching money to kids´s last blog ..TILT- Investments that pay Dividends, a.k.a. Perenials =-.