Chef's at Market: Strawberries & Balsamic Vinegar

Strawberries and Balsamic Vinegar

This recipe is a culinary no-brainer. In it, the sweet fruit of summer berries is given a subtle, winey elegance with aged balsamic vinegar. It’s an Italian classic, more method than actual recipe, that compliments almost any dessert. Drizzle the berries over pretty glass bowls of rich, whole Greek yogurt, or serve them with a dollop of unsweetened whipped cream, on pound cakes, or with vanilla ice cream graced by a few quick shavings of chocolate. Look for fresh, field ripened strawberries at this week’s GrandMarket.

• 1 pound strawberries, rinsed, dried and hulled (in that order – if you hull before you rise, the strawberries will be watery)
• 2 tablespoons balsamic vinegar, aged 12 years
• ¼ white sugar
• A few grinds of fresh black pepper to taste

Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 2 hours (any more and the strawberries will begin to brown and break down). Just before serving, grind pepper over berries, and serve with Greek yogurt, vanilla ice cream, pound cake, etc.

Serves 6