I have tried a new recipe that sounds very odd but is surprisingly tasty. I might put it in the cookbook some day but for now I will slip it in here for those of you with a daring soul.
Sautéed strawberries in balsamic vinegar
1/2 cup icing sugar 125 ml.
2/3 cup balsamic vinegar 150ml
1/2 tsp freshly ground black pepper 2 ml
1 tsp orange or lemon zest 5 ml
1 tbsp thinly sliced mint 15 ml
2 tbsp butter 25 ml
1 tbsp granulated sugar 15 ml
1 1/2 lbs fresh ripe local strawberries 700 g
In a saucepan, bring icing sugar and vinegar to a boil. Decrease the heat to medium low and cook uncovered till slightly thickened, about 3 minutes. Let cool. Add black pepper and zest of orange or lemon.
Let cool. Stir in mint or coriander.
In a skillet, melt butter and sugar. Toss in strawberries, stirring and cooking for 1 to 2 minutes, just enough to warm them. Transfer to bowl. Add balsamic syrup, cover and refrigerate for 1 to 2 hours.
To serve, spoon strawberries into chilled glass dessert bowls and top with ice cream or frozen yogurt. Garnish with Maple Tuile on the side.
