25-Year Barrel-Aged Balsamic Vinegar
A quarter of a century of traditional aging gives this ultra-versatile condiment an intense, complex flavor. Balsamic vinegars like this one are among the most prized of Italian elixirs, crafted from the pure wine must (unfermented grape juice) of white Trebbiano grapes, which is aged in wooden barrels according to time-honored techniques. From Modena, Italy, ours is made by slowly simmering the grapes in copper cauldrons, then combining the reduction with older balsamic vinegar to help speed acidification. The blend is transferred to oak barrels, which imbue the aged vinegar with rich aroma, flavor and color.
- 15.5 oz.
- Made in Italy.
- A Williams Sonoma exclusive.
- Ingredients: 25-year-old 100% balsamic vinegar; contains sulphites.
Strawberry Parfait Recipe
Using a mortar and pestle or spice grinder, roughly crack the peppercorns. Hull the strawberries and halve about half of them lengthwise. Place all the strawberries in a bowl and add the cracked pepper.
In a heavy saucepan over medium heat, combine the sugar and 1/4 cup water. Cover and bring to a simmer, checking the sugar often. Once the sugar starts to melt, uncover and swirl the pan occasionally until the sugar is dissolved, about 5 minutes. Continue to simmer, uncovered, until the sugar turns to a deep amber brown caramel, 3 to 5 minutes more.
Carefully add the strawberry mixture to the caramel (it will fizz vigorously and harden in spots). Using a heatproof silicone spatula, stir the berries into the caramel as best you can and cook, stirring often, until any hardened bits of caramel have melted, 1 to 2 minutes. Transfer to a bowl and stir in the balsamic vinegar and kirsch. Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 1 hour or up to 8 hours.
When ready to serve, let the ice cream stand at room temperature for about 10 minutes to soften slightly. Layer the ingredients in 6 stemless wineglasses or parfait glasses in this order: strawberries with juices, ice cream, more strawberries with juices and finally, whipped cream, dividing the ingredients evenly. Serve immediately. Serves 6.
Adapted from Williams Sonoma New Flavors for Desserts, by Raquel Pelzel (Oxmoor House, 2008).
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25-Year Barrel-Aged Balsamic Vinegar
|25-Year Barrel-Aged Balsamic Vinegar||$29.95||$0|