1\/2 cup icing sugar 125 ml.
\n2\/3 cup balsamic vinegar 150ml
\n1\/2 tsp freshly ground black pepper 2 ml
\n1 tsp orange or lemon zest 5 ml
\n1 tbsp thinly sliced mint 15 ml
\n2 tbsp butter 25 ml
\n1 tbsp granulated sugar 15 ml
\n1 1\/2 lbs fresh ripe local strawberries 700 g<\/p>\n
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.<\/p>\n
Let cool. Stir in mint or coriander.<\/p>\n
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.<\/p>\n
To serve, spoon strawberries into chilled glass dessert bowls and top with ice cream or frozen yogurt. Garnish with Maple Tuile on the side.<\/p>\n
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