Balsamic Vanilla Orange Berries Recipes

ORANGE SEGMENTS WITH BERRIES AND BALSAMIC CREAM

Steps:

• Cut the peel and white pith from the oranges. Cut between the membranes to release the segments.
• Whisk the vinegar, creme fraiche, and sugar in a heavy small saucepan over medium-high heat until it thickens and resembles a sauce, about 8 minutes.
• Arrange the orange segments and strawberries decoratively on plates. Drizzle the warm balsamic sauce over the fruit and serve. Alternately, the balsamic sauce can be served at room temperature and spooned atop the fruit. This is great served with frozen yogurt or ice cream.

OLIVE OIL SORBETTO WITH BERRIES AND BALSAMIC

Steps:

• Combine the sugar, salt and basil with 1 cup water in a small saucepan and place over medium heat. Bring the mixture to a simmer, stirring occasionally to help dissolve the sugar. Simmer gently for 2 minutes. Using a slotted spoon, remove the basil from the simple syrup and discard. Whisk the egg white in a medium bowl until frothy. Whisk the hot syrup into the beaten egg white. Whisk in the lemon juice and olive oil. Switch to a rubber spatula and stir occasionally for 5 minutes or until just warm to the touch. Refrigerate until completely chilled, stirring occasionally, about 2 hours.
• To freeze the sorbetto, use a handheld blender to emulsify the base mixture. When the base looks creamy and smooth, pour it directly into an ice cream maker and churn according to the manufacturer's directions, about 15 minutes. When the mixture is the consistency of a thick milkshake (do not overprocess or it will separate), transfer to an airtight container and freeze until ready to serve, at least 3 hours and up to overnight.
• To serve, scoop the sorbetto into a small coupe or bowl, sprinkle with berries and drizzle with balsamic.

BALSAMIC BLUEBERRIES WITH VANILLA ICE CREAM

Steps:

• Tip the blueberries into a pan with the sugar, vinegar and 1 tbsp water. Heat very gently for 1-2 mins until the berries soften, but don't burst. Set aside until ready to serve. Spoon over the ice cream and eat with crisp biscuits.

ORANGE BALSAMIC CRANBERRY SAUCE

Steps:

• Place balsamic and orange peel in a large saucepan, bring to a boil. Reduce eat to low and simmer, uncovered for 4 minutes or until reduced by half.
• Add cranberries, sugar, juice and cinnamon. Increase the heat to medium, bring to a boil again, then reduce the heat to low. Simmer uncovered for 15 minutes or until thickened, stirring occasionally.
• Remove from heat. Transfer to a bowl, cover and chill.

BALSAMIC BERRIES OVER VANILLA ICE CREAM

Steps:

• Combine berries, vinegar and 1 tablespoon sugar in small bowl.
• Combine remaining 1 tablespoon sugar, pine nuts and cloves in heavy small skillet. Stir over medium-low heat until sugar melts and pine nuts are golden brown, about 4 minutes. Transfer to plate if not using immediately.
• Scoop vanilla ice cream into bowls. Top with strawberries, then with nuts.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

BALSAMIC VANILLA ORANGE BERRIES

Steps:

• Quarter the strawberries and cut the blueberries in half (crosswise, not through the stem ends). Mix the strawberries, blueberries and whole raspberries gently together in a bowl and reserve. In a small bowl, mix together the balsamic vinegar, orange juice, sugar, clove and vanilla bean seeds. Pour over the berries. Fold in the basil carefully. Let the mixture stand to steep about 10-15 minutes. Divide the berries into chilled or frosted martini glasses. Drizzle any remaining juice over the berries. Top each glass with a dollop of whipped cream or a scoop of ice cream and garnish with a small sprig of basil.