Last year for Valentine’s Day we posted the Chocolate Raspberry Cupcakes with Raspberry Balsamic and Chocolate Ganache. Decadent and delicious! But sometimes you want something easier, less heavy and doesn’t have you stuck in the kitchen after the main course. Inspired by something we saw from Ina Garten, this recipe has the balsamic vinegar doing all the work for you. Don’t try this with just any balsamic, this is definitely a case where good quality aged vinegar makes the dish. These strawberries are delicious all by themselves or serve with your favorite ice cream, frozen yogurt or sherbet. Read on to see just how easy this is!
INGREDIENTS
- 2 pints of strawberries sliced thickly (about 1½ pounds or 4 cups sliced)
- 3 tablespoons Olive This! Dark Chocolate Balsamic
- 1 tablespoon sugar
- 1/8 teaspoon freshly ground black pepper
- Lemon zest
- Ice cream, frozen yogurt or sherbet (optional)
DIRECTIONS
Wash the strawberries and remove the leafy tops. Slice strawberries into ¼” to ½” slices and transfer to a medium bowl. Set aside.
About an hour before serving, add the 3 tablespoons of balsamic vinegar, 1 tablespoon of sugar and the freshly ground black pepper.
Stir to coat the slices well and set aside for about an hour. That’s it, let the balsamic vinegar take care of the rest!
When you’re ready to serve, scoop into a bowl, accompany with a scoop of ice cream frozen yogurt or sherbet, and garnish with the lemon zest. Serve immediately. You may even spoon a bit of the infusing liquid over the strawberries for extra dipping.
MAKES 4 SERVINGS
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).
I use brown sugar and add chopped mint leaves instead of the lemon zest. Different, but just as great!
Strawberries are in season right now and this would be a great alternative. Thanks for the suggestion.