Source : sparksfromthekitchen.com
These beautifully tart, sweet and tangy strawberries are perfect over ice cream, cake, frozen yogurt or just by themselves. They are so versatile! A perfect summer treat.
I’ve mentioned the cookbook Twelve a few times on this blog. It has such wonderful seasonal recipes. One of those recipes is what I based this one on. I hope you enjoy it as much as I do. I don’t recommend making this more than 2 or 3 hours ahead of serving as the berrys will become mushy, but allow at least 30 minutes for marinating before serving. Hight quality chianti and balsamic vinegar are so important here.
This past weekend I attended a family party at my Grandmother’s house and served this for dessert (doesn’t my she have beautiful plates?) over a rum cake that I purchased in the Caribbean in April. It was delicious!!
Chianti & B alsamic Strawberries
Ingredients:
- 1 lb container fresh strawberries
- 3/4 cup chianti
- 1/4 cup water
- 3 tbsp balsamic vinegar
- 1/3 cup superfine sugar plus extra for sprinkling
Instructions
- Wash strawberries, cut green tops off and cut into halves or quarters or leave whole if small. Put strawberries into a non-reactive bowl (like stainless steel).
- Add the other ingredients except for the sprinkling sugar and let marinate at least 30 minutes before serving (up to 3 hours).
- Top the cake with the strawberries, drizzle a bit of the wine sauce and then sprinkle with a bit of sugar.
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