Though possibly not traditionally the first ingredient we think of when it comes to desert, balsamic vinegar can add a unique yet delicious element to your sweet dish. Its complex, yet savory and slightly sweet flavor compliments fruits well. You can you choose from the traditionally dark balsamic vinegar version which is aged longer and is slightly sweeter than it’s white crisper and lighter balsamic vinegar counterpart. Beyond that, both versions come in an array of flavors to allow you to truly customize your desert. We have compiled five tasty dishes that contain this decadent ingredient.
Strawberries with Balsamic Vinegar
Recipe courtesy of: Ina Garten, Hostess of The Food Networks Show, Barefoot Contessa
Total: 45 min
Prep: 15 min
Inactive: 30 min
Yield: 8 servings
8 cups sliced strawberries sliced thick
5 tablespoons balsamic vinegar
*Sub High Plains Spice Company’s White Peach Balsamic Vinegar to incorporate subtle peach flavors.
2 tablespoons Sugar
1/4 teaspoon freshly ground black pepper
2 pints vanilla ice cream, for serving
freshly grated lemon zest, for serving
“Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.”
Balsamic Vinegar Ice Cream
Recipe courtesy of: Donna Currie
Yield: 4 servings
2 cups milk
2 cups whipping cream
1 cup cane sugar
1/4 teaspoon salt
1/4 cup balsamic vinegar
2 teaspoons vanilla
“Combine all ingredients and chill at
least a couple hours – or overnight –
before churning in your ice cream
maker according to manufacturer’s
Transfer to a freezer-safe container and freeze until firm.”
Recipe courtesy of: Allie (Baking A Moment)
Yield: 6 Servings
4 egg whites
1 cup granulated sugar
3 cups strawberries, hulled and quartered (divided)
3/4 cup granulated sugar
2 tablespoons balsamic vinegar
1 cup heavy cream
seeds scraped from a vanilla bean, or 1
teaspoon vanilla bean paste
a few sprigs of fresh basil
Make the Meringues:
“1. Preheat the oven to 250 degrees F.
2. Whip the egg whites in a large bowl until
frothy. Gradually and very S-L-O-W-L-Y, add in
the sugar, while whipping. Continue to whip
until stiff peaks form.
3. Place 6 dollops of meringue, about 4 inches
in diameter, on parchment-lined baking sheets.
Use the back of a spoon to shape the meringues,
creating a slight well in the centers.
4. Bake for one hour, turn off the oven, and prop the oven door open with a wooden spoon until
Making the Strawberry Balsamic Topping:
“Place 1½ cups of strawberries in a wide shallow pan, along with the sugar and balsamic vinegar. Bring
to a boil and then reduce the heat down to a simmer. Simmer for 10 minutes or until thick and syrupy.
Cool, and fold in the remaining berries.”
Assemble the Pavlovas:
“Top each meringue with whipped cream and berries; garnish with fresh basil.”
1 pound Black Mission figs
4 teaspoons balsamic vinegar
1 tablespoon honey plus extra for drizzling on top
Zest of 1 lemon
1 teaspoon vanilla
4 cups vanilla nonfat Greek yogurt
¼ cup chopped walnuts
“1. Preheat oven to 400°F.
2. Cut the stem off the figs and slice them in half, lengthwise. Toss them in a large bowl with the balsamic vinegar, honey, lemon zest, and vanilla. Transfer the mixture to a baking dish sprayed with cooking spray and arrange the figs so that they are cut side down. Roast in the oven 15-20 minutes until figs are softened and liquid is thickened.
3. To assemble the parfaits, spoon ½ cup yogurt into a glass. Spoon a few figs on top along with some syrup. Top with another ½ cup of yogurt and more figs and syrup. Sprinkle some walnuts on top and drizzle with honey, if desired.”
2 cups of blueberries
3 tablespoons of sugar
1/2 tablespoon flour
1/8 teaspoon salt
2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 stick softened butter
1 teaspoon vanilla extract
1/2 cup + 1 tablespoon balsamic vinegar
1-2 tablespoons coarse sugar for crunch
vanilla ice cream
“Preheat oven to 375 degrees F.
In a bowl, mix blueberries with sugar, 1/2 tablespoon of flour and salt. Spray a baking dish with non-stick spray and add blueberries. I used a 4 1/2 x 6 1/2 baking dish because I wanted a thick blueberry layer, but an 8 x would work fine too. Once the blueberries are added, toss them with 1 tablespoon of balsamic vinegar. The blueberry flavor works the best but original should be fine too.
In a bowl, combine oats, brown sugar, flour and cinnamon. Add softened butter and vanilla, and mix thoroughly with a fork and your hands until it becomes clumped together. Layer crumble mixture on top of blueberries and sprinkle coarse sugar on top. Bake for 25-30 minutes.
While crisp is baking, add vinegar to a small saucepan and heat over lo heat until it reduces by half – about 5-6 minutes. Set aside to cool, the mixture should thicken at this time. When blueberry crisp is finished, serve with vanilla ice cream and drizzle balsamic reduction on top.”