Strawberries with Balsamic Vinegar

Strawberries with Balsamic Vinegar
from Cook's Illustrated

1/3 c. Balsamic vinegar
2 t. sugar
1/2 t. lemon juice
3 pints strawberries (about 18 0z) hulled and cut lenghtwise into 1/4-inch-thick slices (small strawberries can be halved or quartered)
1/4 c. packed light brown sugar (if you don't have light brown sugar you can substitute granulated sugar)
Ground black pepper (optional)

Bring vinegar, 2 t. sugar, and lemon juice to simmer in a small heavy bottomed saucepan over medium heat. Simmer until syrup is reduced by half (about 3 T.), about 3 min. Remember if you reduce too much you can always add water. Transfer vinegar syrup to small bowl and cool completely.

With spoon, lightly toss berries and brown sugar in large bowl. Let stand until sugar dissolves and berries exude some jice, 10 to 15 minutes. Pour vinegar syrup over berries, add pepper to taste, and toss to combine. Divide berries among individual bowls or goblets and serve immediately.
Two recommended supermarket vinegars- Lucini Gran Riserva Balsamico (more expensive) and Monari Federzoni Balsamic Vinegar of Modena (cheap).

OK now my tip. Vinegar is like salt. It cuts bitterness. Without calories I might add. If you are eating plain strawberries and want to cut the bitterness without adding sugar...just salt them.

1 comment:

Lindsay said...

Who would think that balsamic vinegar and strawberries go together? But they do, and quite well I might add.