Stone Fruit Balsamic Reduction

Stone Fruit Balsamic Reduction is made by cooking the fruit to bring out their juices, then reducing it along with balsamic vinegar, until it is a syrupy substance that tastes sweet and delicious on all sorts of savory and sweet dishes. 

I picked up a lot of golden plums and apricots at the farmers market, so these are the fruits I used in this recipe, however you could also use peaches, red plums, or any other stone fruit you might have on hand. 

The Home Baked Vegan’s Stone Fruit Balsamic Reduction is:

Vegan (as always, this means the recipe does not use any animal products).

Sweet

Fruity
Refined Sugar Free

Diverse (Balsamic Reduction is delicious on roasted vegetables, perfect as a syrup on ice cream, and wonderful on pancakes with some fruit compote).

Here is The Home Baked Vegan’s Stone Fruit Balsamic Reduction:

2 Apricots or 1 Peach

2 Plums

1/4 Cup Water

1/2 Cup Balsamic Vinegar

Cheesecloth or mesh strainer*

Cut the fruit into quarters, and remove the pits. 

Add the fruit and the water into a small saucepan and bring to a boil. 

Cover, and continue boiling for 10 minutes, stirring occasionally to ensure the fruit doesn’t burn to the bottom. 

Add the balsamic vinegar, and bring to a boil. 

Reduce to a simmer and cook uncovered for 10 minutes, stirring occasionally. 

Place a cheesecloth* over a heat safe container, and strain the reduction to remove any remaining fruit fiber and skin. 

Let cool, and store in the refrigerator in an airtight container. 

Enjoy!

Try Stone Fruit Balsamic Reduction on The Home Baked Vegan’s Apricot Cashew Non-Dairy Ice Cream.