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Spice Up Your Desserts with Balsamic Vinegar Balsamic vinegar is not just for salads You don't have to be a culinary adventurer to enjoy the combination of balsamic vinegar with desserts. With just a few drizzles, you can transform your simple desserts into unique gourmet treats that will intrigue your guests. [See recipes below] Before you set off to make the dessert recipes that follow, you should know a few things about differentiating balsamic vinegars. Balsamic vinegar is used in everything from salad dressings to a simple dressing for meat, poultry and fish. Generally speaking, the younger vinegars are used in Italy for salad dressings while middle-aged balsamic vinegars, between five and ten years old, are often used to add extra flavors to pasta dishes, risottos, and other sauces. The older, higher quality balsamic vinegars should not be wasted on complicated dishes with a mix of ingredients or spicy food. A few drops of the better, aged vinegars are best used sprinkled over very simple dishes, such as unadorned meats and fish. or fresh fruits and ice cream. Characterized by its dark brown color and thick, syrupy texture, quality balsamic vinegar must be aged for a minimum of twelve years in wooden casks. Original balsamic vinegar traditionally comes from two authorized sources in Italy — Modena (Aceto Balsamico Tradizionale di Modena) and Reggio Emilia (Aceto Balsamico Tradizionale de Reggio Emilia). The very best vintages are aged for 25 years or more, and become very sweet, almost like a dessert wine. This premium vinegar can be expensive, and should be reserved for desserts or drizzling. Used sparingly, a bottle will go a long way. Nonetheless, there are many alternatives available on the market that are not "tradizionale," sometimes produced by the same makers, but are a great value for the savvy consumer. These vinegars may be produced and aged according to the same methods and standards of a tradizionale, but because they are outside the zone or released before twelve years do not qualify. Be aware that many of the balsamic vinegars found on the supermarket shelves are imitations of the real thing. Check the ingredient list and avoid vinegars with additions of extracts, sugars or anything artificial. Aged balsamic vinegar is great as a gourmet dessert topping, drizzled over fresh fruits, ice creams or cakes. Also try drizzling it on a dessert plate of cheeses like Parmesan or pair it with creamy cheeses akin to fresh ricotta or goat cheese. You will be intrigued by how well the balsamic vinegar enhances the flavors of the fruits and cheeses. You'll also appreciate how simple it is to make most of the exquisite desserts that follow. The Desserts Strawberries with Balsamic Vinegar and Vanilla Ice Cream Balsamic Syrup Orange and Berries with Balsamic Cream Strawberries and Peaches with Balsamic Zabaglione Baked Pears with Goat Cheese and Balsamic Vinegar Roasted Figs with Gorgonzola, Balsamic Vinegar and Black-Pepper Zabaglione Olive Oil & Balsamic Cake with Citrus Fruit Fig and Balsamic Syrup Mille Feuille Mixed Berries in a Balsamic Syrup Over Raspberry Sorbet Panna Cotta with Strawberries and Balsamic Vinegar Fresh Pears with Parmigiano-Reggiano and Balsamic Vinegar Zabaglione with Fresh Peaches in Balsamic Vinegar Related Articles and Resources: Balsamic Vinegar is Italy's Famed Elixir Balsamic Vinegar 101: From Drinks to Desserts Olinda Ridge Dark Balsamic Vinegar Strawberries with Balsamic Vinegar and Vanilla Ice Cream Strawberries and balsamic vinegar are the typical pairing, and the results are delicious 1 quart strawberries, washed, stemmed, halved 1/4 cup sugar 3 tablespoons balsamic vinegar 1/4 teaspoon black pepper 1 cup vanilla or strawberry ice cream Place strawberries in a bowl. Sprinkle with sugar, vinegar and pepper. Toss until well combined. Let stand 1 hour or all day. Divide the ice cream into 4 serving dishes. Top with 1/4 of the strawberries and the juice. Serve immediately. Variation: Strawberry with Balsamic Vinegar and Whipped Cream Follow recipe above to make the strawberry mixture. When ready, divide the strawberry mixture in the serving dishes and top with homemade whipped cream. Serves 4 Balsamic Syrup The vinegar becomes thick and syrupy and very sweet when it's reduced. Use it like a chocolate sauce; it's tantalizing over ice cream or frozen yogurt. 3 cups balsamic vinegar In a medium-saucepan, over medium heat, add the balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer until the liquid reduces by 3/4, about 30 minutes or until syrup-like consistency. Remove from the heat and cool completely. Source: Emeril Lagasse, Emeril Live, TV FOOD NETWORK, www.foodtv.com Orange and Berries with Balsamic Cream An outstanding Balsamic cream dessert adapted from Giada De Laurentiis 4 navel oranges 3/4 cup aged Balsamic vinegar from Modena 1/3 cup crème fraîche 1 teaspoon sugar 12 ounces fresh strawberries, quartered With a very sharp knife, cut the peel and white pith from the oranges. Cut between the membranes to release the segments. Whisk the vinegar, crème fraîche, and sugar in a heavy small saucepan over medium-high heat until it thickens and resembles chocolate sauce, about 8 minutes. Arrange the orange segments and strawberries decoratively on dessert plates. Drizzle the warm balsamic sauce over the fruit and serve. Alternately, the Balsamic sauce can be served at room temperature and spooned over the fruit. Serves 6 Source: Giada De Laurentiis, www.msnbc.msn.com Strawberries and Peaches with Balsamic Zabaglione The balsamic-flavored zabaglione is Mario Batali's nod to the classic dessert of Modena of raw strawberries with balsamic vinegar and black pepper. Zabaglione 1 cup heavy cream 4 egg yolks 1/4 cup sugar 1/4 cup vin santo 1 tablespoon aged balsamic vinegar Strawberries 1 pint ripe strawberries, cleaned and cut into 1/4-inch slices 2 ripe peaches, pitted and cut into 1/4-inch slices 1/2 cup vin santo 1/2 cup honey 2 tablespoons sugar To make the zabaglione: In a medium bowl, whip the heavy cream to stiff peaks. Cover and refrigerate. In a stainless-steel bowl, whisk the egg yolks with the sugar, vin santo, and balsamic vinegar. Place the bowl over a saucepan of simmering water or transfer to the top of a double boiler and whisk vigorously, using a balloon whisk. Continue whisking over the simmering water until the mixture is thick and foamy. Remove the bowl from the heat and continue whisking until the zabaglione is completely cool. Gently fold the zabaglione into the whipped cream and chill for 30 minutes. While the zabaglione is chilling, place the strawberries and peaches in a large bowl. In a small saucepan, combine the vin santo, honey, and sugar and bring to a boil. Stir to completely dissolve the sugar, then cook the mixture until reduced slightly. Pour the hot syrup over the fruit and toss to coat. Spoon the fruit into dessert dishes or wine glasses and top with a dollop of the zabaglione. Serves 6-8 Source: Mario Batali, The Babbo Cookbook, epicurious.com Baked Pears with Goat Cheese and Balsamic Vinegar Spoon old balsamic vinegar over pears baked in simple syrup accompanied by a dollop of goat or ricotta cheese 4 Anjou pears or other firm baking pear 4 tbsp. sugar 4 tbsp. aged balsamic vinegar butter Preheat oven to 375 degrees. Peel each pear, cut in half lengthwise and remove seeds. Generously butter a baking dish just large enough to hold the pears. Sprinkle dish with half the sugar. Put pears cut side down in dish. Sprinkle with remaining sugar and bake for 20 minutes. Remove from oven. Fill centers or pears with goat cheese and return to oven for 15 minutes. Remove and spoon balsamic vinegar over the pears. Serve hot from oven or warm. Variations: Substitute goat cheese for similar cheeses such as feta cheese or fresh sheep's milk ricotta cheese. If you use ricotta cheese, do not return to oven after filling the pears. Serves 4 Roasted Figs with Gorgonzola, Balsamic Vinegar and Black-Pepper Zabaglione A sumptuous combination of figs, gorgonzola cheese and balsamic vinegar lend variety to this zabaglione version 1 cup heavy cream 4 egg yolks 1/4 cup sugar 1/4 cup vin santo wine 1 tablespoon balsamic vinegar 12 ripe figs 1/4 lb. gorgonzola or blue-veined cheese 1 teaspoon cracked black pepper In a medium bowl, whip cream to stiff peaks; cover and refrigerate. In stainless-steel bowl, whisk egg yolks with sugar, vin santo and balsamic vinegar. Place bowl over a saucepan of simmering water or transfer to top of double boiler and whisk vigorously. Continue whisking over simmering water until thick and foamy. Remove from heat; continue whisking until cool. Gently fold mixture into whipped cream; chill 30 minutes. While zabaglione chills, stuff figs: use sharp knife to cut an X on tops of 8 figs and gently squeeze open; add 1/2 oz cheese to each. Bake in heated 375F oven 8 to 10 minutes. To plate, place a roasted fig in center of plate and spoon zabaglione around it. Slice remainder of figs and arrange on plate. Serves 8 Source: Chef Stuart Brioza, Rubicon restaurant, San Francisco If you like this article, please "DIGG" us by clicking the icon.