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Prep time
2 minutes
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Cook time
15 minutes
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Makes
However much you want
Author Notes
Save your pricey fine balsamic vinegar for another day. Here is a grand and recession-proof sauce for strawberries and ice cream that wants only ordinary grocery store balsamic and a little honey. Adapted from Sinfully Easy Delicious Desserts by Alice Medrich (Artisan, 2012) —Alice Medrich
Ingredients
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2
parts inexpensive balsamic vinegar
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1
part honey
Directions
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Simmer two parts inexpensive balsamic vinegar with one part honey until the mixture is thickened and reduced by about half. Let cool. Taste a little sauce with a spoonful of vanilla ice cream and adjust the balance of sweet with tart to your liking (I like to keep it a little tart) by adding a bit of extra honey if necessary.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).
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