Uses for fruit-flavored balsamic vingegars?

Thanks everyone for all of the ideas. Will definitely try using the vinegars with seafood. And love the idea of pairing them with ice cream/sweets.

Make a fizzy drink with club soda or mineral water...old American tradition to make cooling summer drinks from vinegar base. Optional add a neutral (gin, vodka) or related (southern comfort, bourbon, framboise) shot of spirits.

Drizzle either one on some simply sautéed scallops, or classic peel-n-eat shrimp. I suspect it might also play well with siracha in small amounts (maybe throw in some chopped cilantro too?) to make a dip for skewers of grilled anything.

You could add a couple of tablespoons to a peach or raspberry muffins. Also as a glaze or fruity sauce for chicken or pork.

I use my fig balsamic as marinade on lamb chops. Yum!

Make a gastrique (I'd suggest 2:1 ratio of vinegar and honey) and drizzle over roasted chicken or veggies, cheese platter, even over poundcake or fresh berries.

I have a weakness for ice cream and sorbet. I discovered this summer (while trying to answer the same question, having a bottle of vanilla balsamic) that it's really incredible over a berry sorbet. The combination of sweet and tart is divine!

Cheers!