Strawberries With Balsamic Vinegar

Strawberries With Balsamic Vinegar

This morning i got some really tasty fresh strawberries, from the local farmer. So i really wanted to use them. So it was my luck it is potluck on IHCC this week, and stumbled upon this great Bittman recipe.


Strawberries With Balsamic Vinegar
Yield 4 to 6 servings

Time 15 minutes

Potluck on IHCC
Mark bittman for The New York times

Strawberries are the basis for some of the best fruit desserts, from strawberry shortcake to summer pudding. After a heavy meal, though, you might regret eating something so rich and luxurious. But here is a strawberry dish that not only is delicious and intriguing but also can compete with plain fruit in its lightness.

Strawberries with balsamic vinegar will not hold for any length of time. You can sugar the berries an hour or two before serving them, but no longer. Sprinkle on the vinegar and pepper, very judiciously, just before serving. Feel free to mix in some blackberries or blueberries for color; their addition is a striking one. The berries, of course, can be served solo, but for an even more elegant presentation, add a few crisp cookies or a slice of pound, sponge or angel food cake.

Ingredients

1 quart strawberries, rinsed, hulled and sliced
1/2 pint blackberries or blueberries, optional
1/4 cup sugar, or more to taste
1 teaspoon high-quality balsamic vinegar, or more to taste
1/8 teaspoon freshly ground black pepper
Chopped fresh mint leaves for garnish, optional

Method
1. Toss strawberries and other berries, if using, with the 1/4 cup sugar, and let sit for 10 minutes or longer. Do not refrigerate.
2. Sprinkle with the vinegar; toss gently, then taste and add more sugar or vinegar if necessary. Sprinkle with the pepper, toss again, and serve, garnished with the mint, if you like. Spoon into a glass or bowl, and serve next to cookies or a piece of cake.