Balsamic-Glazed Fresh Fruit: Drizzled Strawberries and Pineapples with Vanilla Bean Ice Cream

Aceto balsamico is an Italian phrase. It is translated into English as balsamic vinegar. The noun aceto means "vinegar." The adjective balsamico means "balsam-like," like balsam," "similar to balsam."

Balsam is the name of a tree. Its scientific name is Populus balsamifera. The first word, the noun populus, references the tree's identity as one of the world's poplars. The second word, the adjective balsamifera, refers to the tree as "balm bearing."

Balm is a healing compound. It is intended to give relief to painful, sore muscles. It may be made from the gum of the balsam poplar, a tree native to North America. Or it may be processed from the gum of the myrrh-related trees in the genus Commiphora, native to Africa and Asia.

In terms of balsamic vinegar, the reference is to the healing properties of the myrrh tree relatives. Historically, the inhabitants of the Italian peninsula number among those at the forefront of culinary achievements. Italians therefore were acquainted with the medicinal values of balm and its source in trees native to the African and Asian continents. They were aware of the similarly soothing effects of vinegar on food in need of a fresh, healthy, tart taste.

The term balsamic vinegar is used to refer to the special vinegar of the Italian peninsular cities of Modena and Reggio Emilia.

Modena exists as a city and as a municipality. It is called Mòdna in the Modenese dialect of modern Italian. It is thought to trace its etymological origins back to the ancient Latin name Mutina and the even more ancient Etruscan name Muoina.

Modena is found in the southern Po River Valley. It is located in the northern Italian region of Emilia-Romagna. Within that region, it is situated in the province of Modena.

The ancient city historically is famous for ancient artifacts from its occupation by Villanovans (Villanoviani) from Eastern Europe, Ligurians (Liguri) from Western Europe, Etruscans (Etruschi) possibly from the Near East, Gaulish Boii (Celti Boi) from Central Europe, and Romans (Romani). It also is known for its belltower (Torre della Ghirlandina), cathedral (Duomo di Modena), and town hall (Piazza Grande), all of which are UNESCO World Heritage Sites. Additionally, it is recognized as a leading Italian center of car manufacturing and culinary production.

Reggio Emilia also is a city and municipality in northern Italy. It properly is called Reggio nell’Emilia. It too is found in the Italian region called Emilia-Romagna. Within that region, it is located in the province of Reggio Emilia.

The ancient town is famous as the location at which the Tricolore (“three colors”) was adopted as Italy’s national flag. It also is known for its many churches (chiese) and palaces (palazzi). Additionally, it is renowned worldwide for the production of Lambrusco wines (vini di lambrusco) and of Parmigiano-Reggiano cheese (formaggio Parmigiano-Reggiano). The latter cheese often may be referred to as Parmesan cheese in the United States of America.

Here are the ingredients:

• 3 tablespoons balsamic vinegar
• 3 tablespoons light brown sugar
• 3 cups sliced fresh strawberries
• 1 cup fresh pineapple, cut into chunks
• 1 cup blackberries

  (NOTE: Although blackberries are optional, they provide taste and visual contrasts which are exceptionally enjoyable.)

• 1 pint of vanilla bean ice cream
• (NOTE: One serving of ice cream is traditionally considered to equal 1/2 cup. One pint of ice cream equals 4 servings while one quart provides 8 servings.)

Here is what needs to be done:

1. Combine vinegar and brown sugar in a small saucepan. Over medium heat, stir until sugar is dissolved. Meanwhile, combine vinegar and sugar in a small pan and bring to a boil, about 2 to 3 minutes.

Remove immediately from burner and allow to cool.

2. Place strawberry slices, pineapple chunks, and blackberries (optional) into a large bowl for serving.

Spoon fruit into dessert bowls alongside one scoop of ice cream. Drizzle glaze over both fruit and ice cream or allow drizzling by each diner.

VARIATIONS

This recipe accommodates great variety. My favorite fruits for balsamic glaze are strawberries and pineapples. But equally delicious are such fresh fruits as apples, bananas, blackberries, blueberries, figs, melons, oranges, pears, plums, raspberries, and watermelons. Different fruits may be paired together in varying proportions or a single fruit may be highlighted.

Additionally, for an interesting spike in flavor, I occasionally add coarse, freshly ground black pepper, which has a light nuance in the sweet glaze, and/or fresh minced thyme leaves, which impart a lemony aroma and taste.

SPINOFFS

Furthermore, balsamic glazed fruits may be incorporated into luscious jams. Or they may be integrated as a topping for panna cotta (Italian: panna, "cream" + cotta, "cooked"). Perhaps the most beloved of spinoff applications of balsamic glazed fruits indeed is the latter, Italy's cooked creamy dessert. The exquisite dessert called panna cotta results from the simmering of cream, gelatin, milk, and sugar. It will react eagerly to the incorporation of fruit. It will respond most enthusiastically to fruits which benefit from prior balsamic glazing.

My special thanks to:

• Talented artists and photographers/concerned organizations who make their fine images available on the Internet;

• Teresa Giudice for generously sharing culinary treasures and family anecdotes in her beautiful cookbook, Skinny Italian;

• Virginia State University and Polytechnic Institute for the high caliber of its collection of culinary books in its Carol M. Newman Library as well as for the high quality of the Italian menu items in its campus dining centers and at The Inn at Virginia Tech.

My recipe is a variation of a recipe by Teresa Giudice, "Fresh Fruit with Beautiful Balsamic Glaze," on page 231 of her excellent Italian cook book, Skinny Italian.

Giudice, Teresa, with Heather Maclean. Skinny Italian. New York: Hyperion, 2010.

Copyright Saturday, December 10, 2011 by Derdriu