mmm… balsamic strawberries. This combination might sound a bit unusual but man, it’s so good. The vinegar is not overpowering– but it does something somehow– so it tastes more like a strawberry sauce. I went over to my sister’s house on Monday- and when I told her what I was making for dessert, she was not enthusiastic. But, she tried it, and has these words to add: “so basically, i thought this would be disgusting. i really don’t like balsamic vinegar. but since monday- i’ve had a one track mind- and i’ll i can think about is eating more of them.” This is great to serve when having people over- because it is no cook- you just mix it up- and let it sit. It is especially delicious over vanilla ice cream. I had leftovers (which keep surprisingly well) in greek yogurt. Also good on its own- or i imagine it would be bomb on top of pancakes/french toast. This is an Ina recipe- she has it for breakfast or on panna cotta. Another good thing, it still works well w. out of season berries. The recipe easily cuts in half if you only have one pint. You can’t mess it up.
2 pints (4 cups) sliced fresh strawberries
2 1/2 tablespoons balsamic vinegar
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
Cut strawberries. Mix all this in a bowl. Set aside at room temperature for 30 min to an hour before serving. Stir every now and again. This gives them time to get syrupy and delicious.