These strawberries are also good on their own, with crepes or angel food cake. Often when I serve these, the rich, dark topping is mistaken for fudge sauce, I say nothing.
1 pound fresh ripe strawberries, washed and hulled
|Balsamic Strawberries with Ice Cream|
1 teaspoon fresh lemon juice
1 Tablespoon sugar
pinch of salt
a few grinds of fresh black pepper
Slice each strawberry and put in a glass bowl.
Add the vinegar, lemon juice, sugar, salt and pepper and toss well with the strawberries.
Allow the berries to marinate for a few hours in the refrigerator or 30 minutes on the counter, covered and stirring often.
Due to the acid in the recipe, these berries will not keep long.
A good quality balsamic vinegar can be used instead of a reduced balsamic.
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