Cooking down good-quality supermarket balsamic vinegar and adding a bit of brown sugar is a great way to mimic the aged variety, which is naturally sweet, syrupy and expensive. We like to toss the berries with a bit more brown sugar to make them juicy. The balsamic reduction and berry juice make a wonderful sauce in the bottom of the bowl.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 pounds strawberries, hulled and halved (about 1 quart)
- 5 tablespoons light brown sugar
- 1 cup balsamic vinegar
- 1/2 cup heavy cream
Instructions
- Toss the strawberries with 2 tablespoons of the sugar and let sit for 20 minutes. The berries will begin to release some of their juices. Meanwhile, heat the vinegar in a heavy-bottomed 1-quart saucepan over medium-high heat until reduced by one-third and thickened enough to coat the back of a spoon, 10 to 12 minutes. Reduce the heat to low, and stir in the remaining 3 tablespoons sugar until dissolved. Remove from the heat and let cool briefly.
- Whip the cream with a hand mixer to very soft peaks that barely hold their shape.
- Serve the strawberries and their juices in bowls drizzled with the balsamic syrup and topped with dollops of whipped cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 259 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 4 g |
| Sugar | 30 g |
| Protein | 2 g |
| Cholesterol | 41 mg |
| Sodium | 31 mg |