Strawberries with Balsamic Syrup Recipe
At first, it might sound unusual to pair balsamic vinegar with fruit, but you'll be pleasantly surprised when it's reduced and sweetened with a little sugar. The intense, complex flavor really enhances the fruit. I made a sweet balsamic syrup and drizzled it over fresh strawberries that I had previously mixed with pure balsamic vinegar.
It's a great dessert to serve on hot days and as a bonus, it's healthy! Of course, the sweet balsamic reduction could be used on different sweets such as, frozen yogurt, ice cream or any fruit tart. When other varieties of fruit are in season, such as peaches, try grilling them and then adding the balsamic syrup. They're delicious!
Yields: 8 servings4 pints fresh strawberries
3/4 cup balsamic vinegar
8 tablespoons superfine sugar (or granulated sugar), as needed
1 sprig lemon thyme (or regular thyme)
1/8 teaspoon green peppercorns (optional), finely ground
In a small saucepan, combine the sugar, ½ cup of balsamic vinegar, ground peppercorns (if used) and lemon thyme. Bring to a boil and let simmer for about 5-6 minutes. Remove and discard the lemon thyme sprig. Allow the syrup to cool to room temperature.
Wash the strawberries and pat them dry in a kitchen towel. Stem and halve them. Place the strawberries in a bowl. Drizzle with the remaining balsamic vinegar. Toss the strawberries to ensure they're all are coated with balsamic vinegar. Some juice will form at the bottom of the bowl. Toss occasionally. Let stand at room temperature for at least 10-15 minutes. Check the sweetness of the strawberries; sprinkle a little sugar if necessary.
Place the strawberries in dessert cups or bowls. Drizzle the balsamic syrup over the fruit and serve. You could also serve the balsamic sauce on the side and spooned over the fruit later.
Check out how to make your own vinegar.
I prefer using superfine sugar. It's fine-grained sugar and it dissolves much more quickly than regular granulated kind.
I used an aged balsamic vinegar I bought during a recent trip to Napa Valley.
Published By: on June 4, 2010.