Pomegranate Quince White Balsamic Vinegar
This all natural, ruby jewel-toned white balsamic owes its tart, crisp flavor to Juicy California Grenada Pomegranates and Floral Winter Quince. It’s made from authentic white balsamic condimento, aged for up to 12 years in Modena, Italy. Use in dressings, marinades, as a glaze for chicken or pork, in sparkling water, mixed drinks, over fresh fruit, or paired with salty aged cheese
Suggested Pairings: Blood Orange Agrumato Olive Oil, Persian Lime Olive Oil, and fruitier ultra premium extra virgin olive oils such as Hojiblanca, and Picual.
Recipes: Quince Butter with Pomegranate Quince White Balsamic Condimento (as pictured)
2 pounds fresh quince peeled, cored, and cut in to 2" chunks
1 cup Pomegranate-Quince White Balsamic Condimento or Plain White Balsamic Condimento
1 cup granulated sugar
2 +/- cups water (or enough to barely cover the quince)
1/4 teaspoon of sea salt
1 split vanilla bean, or 2" cinnamon stick (optional)
Place the balsamic and sugar in a heavy 3+ quart pot, and slowly heat and swirl to dissolve the sugar over medium heat. Add the quince and just enough water to cover. Bring the contents to a steady, gentle simmer over medium-low heat. Cook slowly, partially covered for 2 hours making sure there is enough liquid in the pot to prevent scorching.
Remove the pot from the heat and allow it to cool slightly. Puree the entire contents using a food processor or blender. The quince butter will thicken substantially as it cools, as quince is high in natural pectin. Once cool, jar and refrigerate for up to one month. Alternatively, this can be heat processed or canned for shelf stability.
This is particularly enchanting served with salty, briny, or nutty cheeses on cheese plates. It is also fabulous with a Monte Cristo, or instead of cranberry in traditional leftover turkey sandwiches, on PB&J, or just slathered on toasted bread.