Summer is officially here! It is really too hot too cook today but it’s not too hot to eat salads and fruit. As a matter of fact, last night’s dinner consisted of pizza with a big salad and an appetizer of grilled bread, fresh ricotta drizzled with honey and homemade bruschetta. I’ll get to the bruschetta recipe another day as today I am in strawberry mode.
I have been buying strawberries by the boat load. Okay, I am exaggerating but at any given time you can find about 4 quarts of strawberries in my fridge. My friend Kate from Food Babbles made this wonderful cake with a balsamic strawberry filling and I knew I had to try some balsamic strawberries. I made a big batch and have been eating it with Greek yogurt. It is wonderful that way but today I mixed it with whipped cream and served it on French toast. I think my daughter might have licked the plate clean.
I like these berries on the tart side but if you like things sweet then add a little more sugar. The strawberries can be served warm or cold but they are a little more runny when served warm. Once you chill them, the syrup gets really thick. What’s your favorite way to eat strawberries?
- 3 cups sliced strawberries
- ¼ cup packed brown sugar
- 2 TBS balsamic vinegar
- In a small sauce pan, mix all ingredients together. Cook on low to medium heat for about 7 to 10 minutes or until berries are wilted and liquid is a thick syrup. Can be served warm or cold.