Ingredients: 2 cups Aged White Cranberry Pear Balsamic Condimento plus 1/4 cup reserved2 tablespoons unflavored gelatin1 cup cut up fresh fruit or small berries such bananas, blueberries, lychee, strawberries, raspberries etc.1 teaspoon blood orange extra virgin olive oil for greasing the molds Products You Will Need:Cranberry Pear White BalsamicBlood Orange Olive Oil Cooking Instructions:Using the blood orange extra virgin olive oil, grease one large 2 quart, heat resistant casserole/bowl/mold or up to six smaller 6 oz. ramekins, bowls or molds. Arrange the cut up fruit in the mold/s. In a small bowl, sprinkle the gelatin over 1/4 cup of balsamic and allow to sit undisturbed. In a two quart sauce pan over medium heat, bring the remaining balsamic to a...
Ingredients: 6 egg yolks4 tablespoons sugar1 pound mascarpone (at room temperature)1 3/4 cups cooled, espresso3 tablespoons Amphora Aged Dark Chocolate Balsamic24 ladyfingers1/3 cup bittersweet chocolate shavings Products You Will Need:Dark Chocolate Balsamic Cooking Instructions:Using a stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic.Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso...
Ingredients: 2 cups aged white peach balsamic8 oz. fresh cherve Products You Will Need:Peach White Balsamic Cooking Instructions:In a 2 quart sauce pan over very low heat, gently simmer the balsamic and reduce by half, approximately one cup.The condiment should never be allowed to boil or the natural sugar will burn and become bitter. The pot should be watched carefully. The process can take as long as 30 minutes but the results will be worth the effort. The finished reduction should be thick and light amber in color. Once smell slightly of caramel and complex fruit. Allow to cook completely and then transfer to a jar. Once allowed to sit, and cool the flavor will become more complex. It can...
