A sweetened balsamic reduction compliments and dresses up many types of fruit. Honey tempers the tartness of vinegar, creating a well balanced reduction. Drizzle some over cantaloupe, honeydew melon, strawberries, or kiwi for example, or use with extra virgin olive oil on a green salad (with or without fruit). Just warn your guests that it is NOT chocolate syrup!
We made a reduction several different ways before settling on our recipe. By reducing the balsamic first, then adding the honey and cooking a little longer, we avoided burning the sugar and ended up with a slightly thick (but not hard and sticky) reduction. We know this from personal experience, so please learn from our mistakes.
- Do not walk away or get distracted by Facebook when you’re making this. It is very easy to overcook and burn. It is not very easy to clean up a hard, sticky mess!
- Turn on the vent fan, as this will stink up your kitchen for a little while. If possible light a nice-smelling candle afterward or bake some chocolate chip cookies to mask the smell of vinegar.
- Do not sniff this while it cooks! However, if someone has fainted nearby, and you don’t happen to have any smelling salts on hand, this will do the trick!
Having given these warnings, don’t be too intimidated. It’s actually very quick and easy to make and will transform your fruit plate or salad into something quite elegant and delicious. Try it with our Watermelon Feta Kabobs.
Our recipe makes a small amount, perfect for 2-4 people. Double or triple it for more than 4 people.