Apriums With Balsamic Glaze

Monday, June 5, 2006

So I got this recipe from Rachael Ray. Yes, I find her annoying like the rest of you, but I think that because I really wish I were her and had her job. Send me to Monaco with $40, please! Plus, at the same time, I really kinda dig her. (Now Flay on the other hand... *fist trembling with rage*)

Anyways, this recipe she concocted is actually pretty damn good. Loves it and would make it again. I suggest you cut down some of the pepper, and you'll need more that two minutes for it to reduce. I also grilled my apriums rather that use the grill pan I don't own on the gas range I don't have. If you do happen to have these devices, more power to ya'.

Balsamic Glazed Grilled Apriums
Serves 4

What You'll Need...
4 ripe apriums (or any stone fruit)
extra virgin olive oil
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/8 teaspoon black pepper
1/4 teaspoon minced ginger
1/2 cup balsamic vinegar

What You'll Do...
1) Preheat the grill until hot. Drizzle fruit with some olive oil. Grill them for about 3 minutes of each side.

2) While fruit is grilling, put vinegar in a pot over medium high heat. When it gets to a boil, reduce it by half (2-4 minutes).

3) Combine sugar, ginger, pepper, vanilla, and lemon in a small bowl. Whisk in warm balsamic vinegar.

4) Place over grilled fruit. It's really yumtastic with some vanilla ice cream or tapioca.

On a similar note, I suggest cutting up some strawberries, covering them with sugar and balsamic vinegar. Let them sit for about an 90 minutes, then crack some pepper over them. Sounds crazy? Well it's crazy good! Totally perfect for the crazy everyday gourmet!


  1. apriums are the love child of a plum and an apricot, they taste like a milder sweeter apricot

  2. whats wrong with flay? I agree...but I just want your opinion.


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