Italy takes pride in many of its traditional foods. As a result, the government regulates its wine, pasta, and even its balsamic vinegar. The flavor of balsamic vinegar is complex like wine -- acidic, sweet and tart simultaneously. The range of these flavors varies, and in the United States, where no quality standards specifically for balsamic processing exist, the flavors cover a wider spectrum. Because infusing fruit with balsamic vinegar requires heating it, which changes its composition, buying the expensive traditional type is unnecessary. The standard grocery store varieties will suffice for this recipe, and sampling the various, inexpensive types may add enjoyment to the preparation process.
Step 1
Simmer red wine, sugar, balsamic vinegar and salt on medium-high heat, for approximately 17 minutes, until thickened and reduced.
Step 2
Remove the saucepan from heat and add the lemon juice, lemon zest and vanilla -- stir until thoroughly combined. Allow the reduction to cool at room temperature for approximately 10 minutes.
Step 3
Place the fruit in a bowl, and pour the balsamic reduction over the strawberries and toss until completely covered.
Tips and Warnings
- A medium-bodied dessert wine, such as a sherry, pairs well with this preparation.
Things You'll Need
- 2 cups of sliced fruit, such as strawberries
- 3 tbsp. dry red wine
- 3 tbsp. sugar
- 1/2-cup balsamic vinegar
- Salt to taste
- 1 tsp. lemon juice
- 2 tsp. lemon zest
- Dash vanilla extract
- 2-qt. saucepan
References
- "Food Lover's Companion"; Sharon Tyler Herbst and Ron Herbst; 2007
- "Cook's Illustrated"; Balsamic Vinegar; March 2007
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