Fresh Fruit in Vanilla-infused Balsamic Vinegar

Heather Carlin
David Paul's Lahaina Grill- Lahaina, Maui, HI
Series- Hawaii #125
http://www.greatchefs.com/hawaii%20dessert%20fruit%20fresh_fruit_in_vanilla.htm

Description:
A Hawaiian twist on the Italian dessert of simple fresh fruit with balsamic vinegar: Here the vinegar is infused with vanilla and fresh fig, served with tropical fruit. Any variety of fresh fruit may be used; selected whatever is at peak in your market. The vinegar may be infused with vanilla alone if you wish.

Serves 4

Vanilla-infused Balsamic Vinegar
1 cup balsamic vinegar
1 vanilla bean, split lengthwise
1 ripe fig, chopped

1 ripe papaya, peeled, seeded, and cut into 1/2-inch dice
4 to 5 ripe figs, cut into pieces
3 cups fresh strawberries, hulled and halved
1 cup fresh raspberries
1/4 cup sugar

Garnish
4 fresh strawberries, sliced and fanned
4 fresh mint sprigs

To make the vinegar: In a medium non-aluminum saucepan or skillet, heat the vinegar over medium-high heat until nearly boiling. Add the vanilla bean, reduce heat to low, and simmer 5 minutes. Remove from the heat and add the fig. Let stand for at least 4 hours, or overnight, at room temperature to infuse. Cover and refrigerate.

To serve: Strain the vinegar. In a large bowl, toss the papaya, figs, and berries with the sugar and vinegar. Divide among 4 compote glasses and garnish with strawberry fans and mint.