Sweet Balsamic Reduction

Hi there, I did some research on Lucuma Powder Besides an alternative sweetener and alternative notes of flavor, what is the purpose of adding Lucuma Powder? Does it act as a thickener too? "Lucuma is a type of fruit native to Peru. Long used as a sweetener and a flavoring agent for foods such as ice cream, lucuma is also said to offer a variety of health benefits. Widely available in powder form, lucuma is often touted as a rich source of nutrients including beta-carotene, vitamin B3, iron, zinc, calcium, magnesium, and other vitamins and minerals. It also contains protein, antioxidants, and dietary fiber.1" 

Hello Jen H.--thanks for doing such a great job researching. Lucuma can act as a mild thickening agent in raw dishes, and in this case, will have the balsamic reduction develop a more viscous consistency. But, the ingredient is optional. When I make balsamic reduction, I do not use the lucuma powder. Thanks for the great question and your research, as well. Cheers, Char

do they suggest only using the really expensive Balsamic vinegar for this recipe? can I use the Trader Joes brand?

Hi Elizabeth, I would recommend using a "middle-of-the-road" balsamic vinegar for this. Once heat is applied, the ingredient starts to break down and change, so a really expensive vinegar that has spectacular flavor should be used as is, and not altered. On the other hand, when reducing a liquid, you are intensifying the flavors that the liquid has (along with changing it a bit), if it is a very cheap vinegar that didn't taste so good, reducing won't help and would in fact, heighten those off or bad flavors. Same when you cook with wine..., shouldn't be that 'special' bottle, but should be drinkable. Cheers, Sandy