I have been fascinated by infused balsamics since my first visit to the Ancient Olive in Winter Park, Florida. There are so many great balsamics there that I wondered if I could just make one of my own or more accurately, make a balsamic that I could turn into a gastrique. While I enjoy a good balsamic on its own, I was really after a more dialed in sweetness, acidity and better viscosity. A gastrique actually turns vinegar into a more focused sauce. Also I like mixing it into chocolate and if you try that with a straight balsamic you’re fighting water activity and separation.

If you are near a Trader Joe’s this is worth the drive. Their Aceto Balsamico di Modena is only $4.99 for 8.5 oz. Otherwise online it can be as much as nearly $30.00 for a two pack on Amazon.

For this application, frozen raspberries are fine. In fact, even better than fine. The freezing ruptures the cell walls making them sweeter.

Procedure

1. Combine vinegar, raspberry purée, sugar, corn syrup, and salt in saucepan.
   
2. Bring to gentle simmer over medium heat.
   
3. Simmer 5–10 minutes, stirring occasionally.
   
4. Remove from heat.
   
5. Strain through fine mesh.
   
6. Cool completely and bottle

Raspberry Balsamic Hot Fudge

• 3/4 cup whipped cream
• 1/2 cup granulated sugar
• 1/4 cup raspberry balsamic gastrique
• 8 oz 60% dark chocolate
• Pinch of sea salt

Whisk together the whipping cream, sugar and gastrique. Bring to a gentle simmer and don’t let the cream boil. As soon as it starts to release steam, take it off the heat. Add the chopped chocolate, allow to sit for 5 minutes and then whisk until chocolate is fully melted. It’s good for about a month in the fridge and you can warm it in the microwave in about 10 seconds!