Balsamic Cream

This recipe is all about the Balsamic. The vinegar becomes thick and syrupy and very sweet when it’s reduced. Use it like you would a chocolate sauce; it’s fabulous over ice cream or frozen yogurt. Serves 6.


  • 5-6 Clementines or 4 large Navel oranges
  • 3/4 cup of Glasses & Grapes Traditional Balsamic Vinegar
  • 1/3 cup crème fraîche
  • 1 tsp sugar
  • 12 ounces fresh strawberries, quartered


With a very sharp knife, cut the peel and white pith from the oranges. Cut between the membranes to release the segments.

Whip the vinegar, Crème fraîche, and sugar in a heavy small saucepan over medium-high heat until it thickens and resembles chocolate sauce, about 8 minutes.

Arrange the orange segments and strawberries decoratively on dessert plates.

Drizzle the warm balsamic sauce over the fruit and serve. Alternately, the balsamic sauce can be served at room temperature and spooned over the fruit.