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.

Ingredients:
- 4 navel oranges
- 3/4 cup aged Balsamic vinegar from Modena
- 1/3 cup crème fraîche
- 1 teaspoon sugar
- 12 ounces fresh strawberries, quartered

Method:
With a very sharp knife, cut the peel and white pith from the oranges. Cut between the membranes to release the segments.

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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Serves 6

Ingredients:
1/3 cup aged balsamic vinegar
2 teaspoons brown sugar
1/2 teaspoon fresh squeezed lemon juice
3 pints washed and sliced strawberries
Fresh Ground black pepper, just enough for flavor

Method:
Warm the balsamic vinegar, brown sugar, and fresh lemon juice to a simmer in a small saucepan over medium heat. Simmer until the syrup is reduced by half (to 3 tablespoons) this should not take more than 3 minutes.
Pour syrup into a small bowl and let cool completely.

Place strawberries in a large bowl and toss gently with brown sugar. Let stand 10- 15 minutes until the sugar dissolves. Drizzle the balsamic vinegar syrup over the strawberries, add just a pinch of fresh ground pepper to taste. Gently combine. Serve the fresh sliced strawberries and syrup with a scoop of vanilla ice cream.
Villa Bellentani VSQP Balsamico di Modena makes this dessert recipe extraordinary.

Makes 4 servings
You may find this combination peculiar at first, but it is really simple to make and makes an extraordinary after dinner treat.
Aceto Gran Reserva 25 Balsamico di Modena makes this recipe simply outstanding.

Ingredients:

2 tablespoons fine brown sugar
2 teaspoons aged balsamic vinegar
3 cups sliced, small, red-ripe strawberries
Fresh mint leaves, for garnish
4 cups lemon sorbet

1. Mix brown sugar and balsamic vinegar in a medium bowl. Add sliced strawberries and mix gently. Cover and marinate in refrigerator for 30 minutes.
2. Serve in small dessert bowls over 1 cup sorbet. You can garnish with fresh mint if desired.

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INGREDIENTS:

Mixed berries of blackberries, blueberries and starwberries,

Traditional balsamic vinegar, Aceto Gran Reserva 25 Balsamico di Modena

Half slice starwberries and mix with blackberries and blueberries.

Flavor them with a syrupy drizzle of Aceto Gran Reserva 25 Balsamico di Modena
This particular vintage of Villa Bellentani Balsamic Aceto Gran Reserva 25 Balsamico di Modena has been aged 20 years.

Serve immediately after drizzling balsamico.

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