Aged Balsamic & Date

NEAR-BLACK BROWN · DARK, SWEET, ALMOST LACQUER

20 min · ≈150 ml servings

Ingredients

• 150 ml balsamic vinegar
• 4 medjool dates, pitted
• 1 tbsp date molasses
• 1 star anise
• Pinch of fine salt

Method

1. Soak the dates in warm water for twenty minutes, then drain.
2. Reduce the balsamic with the star anise over low heat until it coats the back of a spoon. Low heat only — boiled balsamic turns bitter and sharp.
3. Remove the star anise. Blend the reduction with the softened dates and the molasses until glossy and completely smooth.
4. Pass through a fine sieve. Date skin will not break down fully and will show on white porcelain.
5. Season with salt. Cool to room temperature before use; it thickens noticeably as it cools.

Chef's tip: This is the heaviest of the five. It reads almost black on the plate and should always land last.

From The Edible Codex · 261 recipes