Best Fresh Fruit With Balsamic Vinaigrette Recipes

BALSAMIC GLAZED FRUITS

Steps:

• Preheat the oven to 250 degrees F.
• Measure 2 tablespoons lemon juice into a large non-reactive bowl. Add the fruit to the bowl and toss to coat.
• Melt the butter over medium heat in a non-reactive roasting pan or rimmed baking sheet. Cook until it stops foaming and turns light brown. Add the rosemary, bay leaves, vinegar, remaining lemon juice, and brown sugar. Bring to a boil, stir well until the sugar has melted, and simmer until slightly reduced.
• Season the cut fruit with a pinch of salt and pepper and pour into the roasting pan. Stir well until evenly coated.
• Spread the fruit into a single layer and place in the oven. Let cook slowly about 6 hours, turning the pieces over every hour for at least the first 3 hours. To test whether the fruit is ready, remove a piece after 2 hours and let cool for a few minutes. Taste to see if the flavor is intense enough for your palate. Do not let the fruit get as dry as a fruit leather. It should still be moist and flexible. Remove any pieces that are done before the rest. Remove from the oven, let cool completely, and store in a tightly sealed container.
• Refrigerate, if not consumed within 2 days. Let come to room temperature or warm gently before serving, if refrigerated. The fruit will keep a week or more in the refrigerator.
• Cook's Note: Oven-drying is a technique for intensifying flavor. If the fruit is watery, it may take up to 8 hours to dry. If the fruit is at its peak, ripe, and firm, it may take far less time.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• 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.

FRUIT SALAD BALSAMICO

Steps:

• In large bowl, combine daiquiri concentrate, water and vinegar; mix well. Add all remaining ingredients; toss gently to coat. Cover; refrigerate at least 1 hour to chill.
• Stir salad before serving; remove mint. If desired, garnish with additional fresh mint.

WINTER FRUIT SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• 1. For dressing, combine oil, orange juice, vinegar, honey, and pepper in a blender container or food processor bowl. Cover and blend or process until combined. Place in an airtight jar and refrigerate for at least 30 minutes.
• 2. Use a small sharp knife to peel grapefruit and oranges, removing as much of the white pith as possible. Section fruit and place in a large bowl. Add grapes and pomegranate seeds, if desired.
• 3. To serve, toss with dressing. Line a large bowl with torn lettuce and top with fruit mixture. Makes 12 servings.
• Make-ahead tip: Refrigerate dressing up to 3 days. Store prepared fruit mixture, covered, in refrigerator up to 4 hours.

VINEGAR ESSENTIALS: FRUIT/BERRY-INFUSED BALSAMIC

Steps:

• PREP/PREPARE
• Experiment with your favorite berries, and fruit. For example, I love mango-infused vinegars. Have fun with it.
• The one thing that I did that took this recipe from good to great, and that was using two vinegars: A dark balsamic, and a white balsamic. The combination of those two, gives the final product the perfect combination of balsamic, and fruit.
• Gather your ingredients (mise en place).
• Thoroughly wash your fruit, and place into a glass container, like a mason jar.
• I used a peeler to strip off the outer layer of the lemon. Make sure you do not go to deep, you just want the outer peel.
• Add the two balsamic vinegars to a small saucepan, over medium-low heat.
• Heat until you see wisps of steam coming off the vinegar; however, under no circumstance should you allow it to simmer, or to boil.
• Pour the heated vinegar over the berries, and loosely cover, until completely cool.
• Add the lid, and tightly seal.
• Place in a cool dark place, allow to rest for one week. Give the jar a turn or two, once a day.
• At the end of the week strain the vinegar through cheesecloth, or a fine-mesh strainer.
• Place into a nice glass container.
• PLATE/PRESENT
• Use anywhere you would use a nice balsamic. Enjoy.
• Keep the faith, and keep cooking.

FRESH FRUIT WITH BALSAMIC VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Refrigerate for 1 hour. Line a platter with lettuce. Arrange fruit over lettuce; drizzle with dressing. Serve immediately.