A lovely way to use Modena balsamic vinegar in desserts is to make a delicious compote with seasonal fruit. It’s a great way of using up any extra fruit before it goes off, as well as giving your desserts an original twist whenever you like.
Simply wash and chop the fruit. Strawberries work a treat, but you can also use figs, peaches, apples, pears, oranges… Put the chopped fruit in a frying pan over a low heat and gradually drizzle balsamic vinegar over the top, stirring all the while (you’ll need about one soupspoon of balsamic vinegar for every 150 g of fruit). Then add hot water to cover the fruit, add a spoonful of sugar and, still stirring, simmer over a low heat, making sure the mixture doesn’t stick.
Et voilà… Your compote is ready! You can add it to your favourite desserts in lots of different ways. It makes the perfect topping for a brownie, cheesecake, crumble, Apfelstrudel or apple pie. You can also use it as a filling in a humble sponge cake, serve it with baked apple or even enjoy it on its own with a sprinkling of cinnamon and a little fresh cheese.