(Do I sound like I know what I'm talking about? I don't, really. I'm just trying to turn vague taste experiences into words that might make sense. If they do, great. If they don't, buy some sherry vinegar yourself!)
Having most of my sherry vinegar bottle remaining, I've been looking for ways to use it up. On the weekend, I was also looking for ways to use up aging apples and pears. And, to complete the tripartite of circumstances, I had the oven going already and had conceded my kitchen to an afternoon of heat.
This resulting apple and pear dish was made somewhat at random, but completely won me over with its flavours. The combination of sherry vinegar, agave and cloves made my kitchen smell gorgeous, and the apples and pears softened into the surrounding flavours beautifully. I'm fond of apples and pears in their own right, but do think they have an added oomph when paired with spices. It turns out that the same is true of sherry vinegar.
These could be eaten warm or cold, and given it is summer here, I have favoured the cold. They are delicious plain, on soy vanilla ice cream, and on top of soaked oats. If you were having them warm, they'd be equally delicious in each of those formats, and would make a great addition to a crumble dessert too.
If you have sherry vinegar to hand, I highly recommend this use for it. If you don't, you could get away with another vinegar instead - white wine, red wine or balsamic could stand in for the sherry if need be. I recommend the sherry though!
Spiced baked apples and pears with sherry vinegar
An easy way to turn fruit from standard to exciting.
Makes roughly 2 cups of baked fruit slices, which can be eaten plain or as additions to breakfasts or desserts.
Vegan and low fat.
1 large apple, thinly sliced (peeled if you prefer)
2 medium pears, thinly sliced (peeled if you prefer)
2 tsp sherry vinegar
2 tbsp agave or maple syrup
Generous 1 tsp dried cloves
1 tsp vanilla
Preheat your oven to 180'C.
Place the sliced apples and pears in a medium-large baking dish, Add the sherry vinegar, agave/maple syrup, cloves and vanilla and toss to coat.
Cover the dish with foil and bake for approximately 40 minutes, checking and stirring at the 20 minute and 30 minute mark. The fruit should be soft and most of the liquid should be absorbed.
Do you use sherry vinegar? Do you have any favourite uses for it?