Pedro Ximenez balsamic adds a flair of culinary artistry. A kitchen without aged balsamic vinegar is minus a wonderful flavor. Less than twenty years ago, aged balsamic was nearly an vague Italian accouterment. Now, chefs use it more and more. A few drops of the very best balsamic vinegar on ripe strawberries, bartlett pears, or other fruit is a customary combination to end a main course.