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Summer – Balm

5 from 2 votes
Prep Time 40 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 1 people

Ingredients
 

Summer - balm

  • 470 g Apricots
  • 470 ml Bianco balsamic vinegar
  • 130 g Raw cane sugar
  • 1 Vanilla pod

Instructions
 

Pot - preparation without picture description

  • Wash the apricots, pat dry, core and cut into pieces. Put in a saucepan. Then add the balsamic vinegar, raw cane sugar and the vanilla pod. Bring the whole thing to a boil briefly, turn down the power and simmer for a quarter (15 minutes) hour.
  • Take a magic wand, remove the vanilla pod and puree the whole thing finely. Then let it cool down and pour it into clean, hot-rinsed bottles. Store in the cool, dark cellar shelf and the summer balm will last forever. After opening, like any other vinegar, simply store it in the kitchen at room temperature so that the summer balm does not spoil.

Thermomix - preparation with picture description

  • Wash the apricots, pat dry, core and cut into pieces. Then put it in the mixing bowl and press the "Puree" button on the TM6. With the TM5 at level 5-10 and this increasing to 20 sec / chop. Then add the balsamic vinegar, raw cane sugar and vanilla pod.
  • First set to 5 sec / level 3, mix. After the beep, set it to simmer again to 15 min / 100 ° / level 2. Then let it cool down, remove the vanilla pod and put it in clean, hot-rinsed bottles. Store in the cool, dark cellar shelf and the summer balm will last forever. After opening, like any other vinegar, simply store it in the kitchen at room temperature so that the summer balm does not spoil.
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Written by John Myers

Professional Chef with 25 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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