Raspberries con Aged Balsamico

July  4, 2011
Author Notes

There are some combinations one must try. Aged balsamic vinegar and fruit - heaven! At a food fair a couple of years ago, I came across a stall selling aged balsamic vinegars in bottles that resembled Channel #5.

One trial of a dot of brown, syrupy sweet vinegar with a slight tang in the very soul of the raspberry and my mouth erupted in rapturous delight. Worth a try.

If in doubt on where to buy, stop by your trusted Italian shop and ask for 'vintage' balsamic, (not flavoured, balsamic-type syrup) 7 years or older. Or something similar. They'll know what you mean, me thinks! —Kitchen Butterfly

  • Makes as many as you like
  • Fresh, sweet raspberries, washed
  • Aged 'real' balsamic vinegar (I had a 15-year old wood-aged vinegar)
In This Recipe
  1. Sit on a balcony or verandah with a wide-brimmed hat and striped white and blue espadrilles on your feet. On the platter in front of you set your raspberries down. Squirt some vinegar into the raspberry bellies or roughly drizzle the balsamic over the raspberries. Eat with fingers - tastes better!
Contest Entries

See Reviews

See what other Food52ers are saying.

  • checker
  • Kitchen Butterfly
    Kitchen Butterfly
  • lorigoldsby
  • lapadia
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!