Balsamic Glazed Fresh Fruit: Drizzled Strawberries and Blackberries with Vanilla Bean Ice Cream

The term balsamic vinegar is used to refer to the special vinegar of the Italian peninsular cities of Modena and Reggio Emilia.

Modena exists as a city and as a municipality. It is called Mòdna in the Modenese dialect of modern Italian. It is thought to trace its etymological origins back to the ancient Latin name Mutina and the even more ancient Etruscan name Muoina.

Modena is found in the southern Po River Valley. It is located in the northern Italian region of Emilia-Romagna. Within that region, it is situated in the province of Modena.

The ancient city historically is famous for ancient artifacts from its occupation by Villanovans (Villanoviani) from Eastern Europe, Ligurians (Liguri) from Western Europe, Etruscans (Etruschi) possibly from the Near East, Gaulish Boii (Celti Boi) from Central Europe, and Romans (Romani). It is also known for its belltower (Torre della Ghirlandina), cathedral (Duomo di Modena), and town hall (Piazza Grande), all of which are UNESCO World Heritage Sites. Additionally, it is recognized as a leading Italian center of car manufacturing and culinary production.

3 tablespoons balsamic vinegar

3 tablespoons light brown sugar

3 cups sliced fresh strawberries

1 cup blackberries

1 cup blueberries

• Note: Although blueberries are optional, they provide taste and textural contrasts which are exceptionally enjoyable.

1 pint of vanilla bean ice cream

• Note: One serving of ice cream is traditionally considered to equal 1/2 cup.                                        One pint of ice cream equals 4 servings while one quart provides 8 servings.

1. Combine vinegar and brown sugar in a small saucepan.

• Over medium heat, stir until sugar is dissolved.

2.  Meanwhile, combine vinegar and sugar in a small pan and bring to a boil, about 2 to 3 minutes.

• Remove immediately from burner and allow to cool.

3. Place strawberry slices, blackberries, and blueberries (optional) into a large bowl for serving.

• Spoon fruit into dessert bowls alongside one scoop of ice cream.
• Drizzle glaze over both fruit and ice cream or allow drizzling by each diner.

This recipe accommodates great variety. My favorite fruits for balsamic glaze are blackberries and strawberries. But equally delicious are such fresh fruits as apples, bananas, blueberries, figs, melons, oranges, pears, plums, raspberries, and watermelons. Different fruits may be paired together in varying proportions or a single fruit may be highlighted.

Additionally, for an interesting spike in flavor, I occasionally add coarse, freshly ground black pepper, which has a light nuance in the sweet glaze, or fresh minced thyme leaves, which impart a lemony aroma and taste.

Furthermore, balsamic glazed fruits may be incorporated into luscious jams. Or they may be integrated as a topping for panna cotta (Italian: panna, "cream" + cotta, "cooked"). Perhaps the most beloved of spinoff applications of balsamic glazed fruits indeed is the latter, Italy's cooked creamy dessert. The exquisite dessert called panna cotta results from the simmering of cream, gelatin, milk, and sugar. It will react eagerly to the incorporation of fruit. It will respond most enthusiastically to fruits which benefit from prior balsamic glazing.