Apple Balsamic Vinegar

From Liberty Fields



£4.99

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This 6 year old apple balsamic vinegar is made using the traditional Italian method of reduction and concentration of the juice over a lengthy period of time (rather than by adding flavouring and colouring).

The only ingredient is apples which have been grown in Dorset and Somerset orchards. Once the reduction has taken place, the juice is transferred to a series of wooden barrels and carefully stored at the correct temperature in a converted Dutch barn for six years until it is ready to use. The longer the ageing process, the more concentrated and intense the taste.

The six year aged apple balsamic has a rich, intense taste, with a real depth of flavour. As well as using on salads, it's a great partner for grilled meats or charcuterie; a drop brings out the taste of strawberries and other soft fruits; and it can really enhance a stew, sauce or a soup.

Serving suggestions:
You only need a very small quantity of balsamic for all of these suggestions. It's better to start out with a little, and add more, rather than having too much! The long neck of the bottle helps you to pour out a small quantity each time. You can either use it in cooking, or as a standalone ingredient. The general effect of using aged balsamic in cooking is to give an extra dimension and ‘lift’ the taste of a wide variety of different foods and sauces.

Goats Cheese, Pear and Balsamic Salad - Combine slices of soft goats cheese with slices of ripe pear, and then add a drop of balsamic. Top with half a walnut and serve with some rocket.
Seared Scallops with Balsamic - Serve on a bed of rocket, with some hot crispy bacon and crumbled toasted hazelnuts, and a couple of drops of balsamic. Try it with oysters as well.
Baked brie -Take either a whole brie, or a slice of it. Preheat the oven to 190c and place the cheese on a baking tray. Bake for 10 minutes or so, then add some balsamic on the top.
If you're making risotto, try an Italian trick: when the risotto has finished cooking, add some balsamic vinegar, just before serving. Works particularly well with a mushroom or leek risotto.
Add to sauces, stews and soups at the end of cooking.
Steaming or stirfrying shredded spring greens or kale? Add some balsamic and stir through.
If you have a glut of courgettes, try this simple but effective recipe. Slice the courgettes into long strips, about half a cm thick, and brush with olive oil. Place under a grill or on a griddle, turning once, until they are cooked. Then drizzle over some balsamic and serve when cool. Also works with aubergines.
Use it as a dipping sauce with a good olive oil, with raw vegetables, breadsticks or bits of pitta.
If you have some good prosciutto or a hard goats cheese, a couple of drops of balsamic alongside it will bring out the taste.
Another Italian suggestion - Just sprinkle on a drop or two on soft fruit such as strawberries, peaches or watermelon. Or you can make refreshing salad of watermelon, feta cheese and balsamic.
And the most traditional Italian way of using really good balsamic: drink a teaspoonful a day to cleanse the palate and freshen the tastebuds!

Size: 40ml

Ingredients: Apples.

Allergy Information: No Gluten, No Wheat, No Dairy, No Meat, No Nuts, No Celery, No Onion, No Fish/Crustacean, No Egg, No Soy, No Mustard, No Sesame, No Sulphur Dioxide, No Yeast included in the listed ingredients.
Suitable for Vegetarians. Suitable for Vegans.

Made in the United Kingdom.
Produced by Liberty Fields.

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Produced by Liberty Fields.

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