John Myers
Riduzione Del Condimento Bianco Con Mela, Pera E Rosmarino
The perfect riduzione del condimento bianco con mela, pera e rosmarino recipe with a picture and simple step-by-step instructions.
- 500 ml Condimento (balsamic) bianco
- 700 ml Apple juice naturally cloudy
- 300 ml Pear juice naturally cloudy
- 2 tsp Dried rosemary
- Bring all ingredients to a boil in a large saucepan. Reduce the heat so much that the mixture just simmers.
- Let it steam for about 1 1/2 hours, then strain the rosemary. Pour the liquid back into the pot and bring to the boil again.
- Reduce the heat again so that it just simmers again. Let reduce further for 1/2 to 1 hour. The length of the reduction depends on the desired consistency and intensity.
- After a total of 2 hours you have about 450ml reduction with a soft taste, which is still quite liquid. After 2 1/2 hours the consistency is like syrup and you have about 250ml of a very intensive reduction.
- This reduction is very aromatic and, thanks to its fruitiness, goes well with many dishes. For example with salad, cheese, fried food and also with desserts and I’m sure you can think of a lot more.
- The word “Condimento” means seasoning or seasoning sauce. The Condimento (Balsamico) bianco is simply a white vinegar from Italy, which consists of wine vinegar and grape must concentrate. The counterpart to Aceto Balsamico rosso has 5.4% acidity. The two types of vinegar are usually right next to each other on the supermarket shelf.
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