If ever I had a signature dessert, this would be it. While I can’t claim total originality on using a balsamic reduction in a dessert dish, this is one riff that I haven’t run across yet, so it’s as close to it as I’ll probably ever get! The balsamic reduction has hints of dark chocolate and wine and combined with roasted raspberries over frozen vanilla yogurt, this makes a truly unique and killer dessert.
Ingredients
- 1 pint fresh raspberries
- 2 – 4 oz quality balsamic vinegar
- Vanilla ice cream or frozen yogurt
Directions
This is really one of the easiest dessert that you’ll ever make, but timing is everything!
Preheat oven to 400°. Coat a small roasting pan or oven proof dish with nonstick spray and bake raspberries for about 5 minutes or until hot and tender, but not disintegrating. I usually go ahead and put the raspberries in even while the oven is preheating so I can get started on the balsamic reduction.
While oven is warming up, using a small saucepan, bring balsamic vinegar to a boil and reduce down to about 1/2 of the volume to a syrupy consistency. This takes a little practice. You don’t want the balsamic too watery – it’ll taste too much like vinegar – but overdoing it will turn it into a taffy-like consistency that doesn’t pour well. This will probably take 5-7 minutes depending on the quality and amount of vinegar you are using.
Put a couple scoops of frozen vanilla yogurt in bowls (white ones make a great presentation contrast!). Spoon warm raspberries over the yogurt. Drizzle with the balsamic reduction. Enjoy with a café creme (double shot of espresso with a little cream to taste) or a pot of Turkish coffee.
Frozen vanilla yougurt with raspberries and balsamic vinegar reduction