in Italy

Balsamic jelly

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Ingredients for 1 servings:

  • 300 g cane sugar (raw cane sugar)
  • 30 g gelling powder 2:1
  • 400 ml pear juice
  • 250 ml balsamic vinegar, good
  • 2 bay leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

ideal with goat’s cheese and strong cheeses in general

Mix the raw cane sugar and gelling powder very carefully in a saucepan. Add the pear juice and balsamic vinegar, along with the bay leaves. Bring the mixture to a boil over high heat while stirring continuously. Let it simmer for 3-4 minutes, stirring continuously. Remove the bay leaves and pour the mixture into sterile twist-off jars. Turn them upside down and then turn them upside down again after about 15 minutes. Let cool. No special aging time is required. It goes wonderfully with fresh goat’s cheese, but also with all other strong cheeses, including semi-hard cheeses, such as Manchego. Combined with Parmesan, it is ideal for Mediterranean salads.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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