Recipes > Sweet Balsamic Reduction
This sweet syrup gives a sweet acidity and adds depth to desserts. It makes a unique drizzle on pumpkin pie or on your favorite berry salad.
Fran Costigan
- Serves: 2/3 cup
- Active Time: 5 mins
- Total Time: 15 mins
- Views: 10,423
- Success Rating: 0% (?)
Steps
Step 1: Preparing the Reduction
- 1 cup balsamic vinegar
- 3 tbsp agave
- 1/2 tsp lacuma powder, optional
Method
To start, combine the vinegar, sweetener, and lacuma powder in small sauce pan. Place over medium heat and, whisking constantly, bring to a simmer.
Reduce the heat to maintain a low simmer and continue to cook, at a low simmer, for about 7 to 10 minutes, or until reduced by almost half (about 1/2 cup) or until it nicely coats the back of a spoon.
Once done, remove from the heat. Transfer to the refrigerator and allow to chill.
Use, chilled or at room temperature, as a sweet acidic garnish or finishing sauce to a variety of desserts.
4 Comments
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Hi there, I did some research on Lucuma Powder Besides an alternative sweetener and alternative notes of flavor, what is the purpose of adding Lucuma Powder? Does it act as a thickener too? "Lucuma is a type of fruit native to Peru. Long used as a sweetener and a flavoring agent for foods such as ice cream, lucuma is also said to offer a variety of health benefits. Widely available in powder form, lucuma is often touted as a rich source of nutrients including beta-carotene, vitamin B3, iron, zinc, calcium, magnesium, and other vitamins and minerals. It also contains protein, antioxidants, and dietary fiber.1" -
Rouxbe Staff
Hello Jen H.--thanks for doing such a great job researching. Lucuma can act as a mild thickening agent in raw dishes, and in this case, will have the balsamic reduction develop a more viscous consistency. But, the ingredient is optional. When I make balsamic reduction, I do not use the lucuma powder. Thanks for the great question and your research, as well. Cheers, Char -
do they suggest only using the really expensive Balsamic vinegar for this recipe? can I use the Trader Joes brand? -
Hi Elizabeth, I would recommend using a "middle-of-the-road" balsamic vinegar for this. Once heat is applied, the ingredient starts to break down and change, so a really expensive vinegar that has spectacular flavor should be used as is, and not altered. On the other hand, when reducing a liquid, you are intensifying the flavors that the liquid has (along with changing it a bit), if it is a very cheap vinegar that didn't taste so good, reducing won't help and would in fact, heighten those off or bad flavors. Same when you cook with wine..., shouldn't be that 'special' bottle, but should be drinkable. Cheers, Sandy
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