Raspberries con Aged Balsamico

July  4, 2011
4 Ratings
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!
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