Hummm, balsamic vinegar and strawberries? You have to be kidding right? As it turns out, balsamic vinegar complements strawberries very well. I really enjoyed this dish, however, Brian argues that strawberries are already deliciously sweet and you don't need the sugar. He's probably right, but if you want to try a very tasty summery dessert, then this is a good one to try.
Strawberries with Balsamic Vinegar
GTLF: Italian Cooking p. 145
Serves 4, working time 10 min., total time 20 min.
1/3 C sugar
Three 3 X 1/2 in. strips of orange zest
Three 3 X 1/2 in. strips of lemon zest
3 tablespoons balsamic vinegar
2 pints strawberries, hulled and halved
1. In a small skillet or saucepan, combine the sugar and 1/4 C of water, stirring to blend. Add the orange zest and lemon zest and bring to a boil over medium heat. Boil for 2 min., remove from the heat, cover, and let cool to room temperature, about 20 min. Remove the orange and lemon zests and discard.
2. Transfer the syrup to a medium bowl and stir in the vinegar. Add the strawberries, tossing to coat. Spoon the berries and syrup into 4 bowls and serve.
Nutritional Information: 1 g fat, 116 calories, 0 g sat. fat, 29 g carbohydrate, 1 g protein, 0 mg cholesterol, 3 mg sodium.
Tips:
1. GTLF suggests that you can save the peelings of oranges and lemons in the freezer for any time you need zest. Cool! You can also buy orange and lemon peel from the spice isle of grocery store. I figure there must be a difference, but I don't know what it is yet.
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