I may have a thing for the sour.
I drink apple cider vinegar on the rocks. I had to stop sucking on lime wedges because they were eating away the enamel of my teeth. I gelatinized pickle juice because it's socially unacceptable to drink it out of the jar.
And then this. It's a non-puckery vinegar dessert, rounded at the edges with the fleshiness of summer cherries, pelts of sweetness from raisins, and the watery snap of grapes. It makes a wonderfully adult variation on the fruit-on-the-bottom yogurt theme, and like all vinegar, leaves a bright wisp of wanting at the end.
This would probably be good with other berries, but I like how the balsamic syrup pools inside the cherries.
RECIPE: On medium heat, reduce 1/4 cup of balsamic vinegar in a wok with 1 teaspoon of raw sugar for 5 minutes. Add 1 cup of pitted cherries, 1/2 cup grapes, 1 apricot, and 1 tablespoon of raisins. Cook for another 5 minutes until the grape skin wrinkles and pops. Turn off heat and add 1/2 teaspoon of lemon juice. Let cool for 5-10 minutes, then serve with yogurt, lemon zest, and roasted and salted pecans.