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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Berries with Balsamic Cream and Orange

Orange Segments and Berries with Balsamic Cream
Recipe from Giada De Laurentiis
6 servings

An outstanding Balsamic cream dessert. The vinegar becomes thick and syrupy and very sweet when it’s reduced. Use it like you would a chocolate sauce; it’s fabulous over ice cream or frozen yogurt. I tend to make this a lot in the winter months when citrus fruits are the best offerings at the produce stand.

– 4 navel oranges
– 3/4 cup aged Balsamic vinegar from Modena ( aceto balsamico )
Р1/3 cup cr̬me frąche
– 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.

balsamic dessert, balsamic and cream

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