At least, to me. I’d love to think food connects people and culture. And I did that as soon as we made US our home away from home.
Take it from me — food does bridges gaps.
Ever since my few experiments with balsamic vinegar, it only seemed natural that I try the reduction. Reading about how delicious it is smothered over desserts had me convinced.
Desserts itself is self-convincing. But I needed persuasion for balsamic reduction.
And the verdict?
Its worth the effort for sure. I could never see balsamic the same way. Ever.
Get your final taste of summer fruits smothered with balsamic reduction. No joke.
- 2 peaches
- 2 plums
- 2 nectarines
- 1/3 cup balsamic vinegar
- 1 heaping tbsp honey
- Halved all stone fruits and grill until caramelized. Set aside.
- Heat a small saucepan to medium. Add balsamic vinegar and boil until thicken (5 minutes). Constantly stir to avoid burn.
- Add honey and stir balsamic vinegar until thickened. Remove from heat.
- Serve freshly grilled fruit with a drizzle of balsamic vinegar reduction. Gobble up, immediately.
Spooning extra balsamic reduction is not a crime. I did it, and so can you.
Have you tried balsamic reduction? Apart from fruits, what else should I smothered it with?
Apparently, I am in a smothering mood.