Fresh Strawberries with Balsamic Syrup
Make the syrup in advance and store in your refrigerator in an airtight container for up to 2 months. It may be very thick when chilled, so you may need to let it sit at room temperature for 30 minutes or so before serving.
Place the vinegar in a non-reactive saucepan over medium-high heat and bring to a rapid simmer. Cook for 10 to 12 minutes or until the vinegar is reduced by about 1/3 and makes a thin syrup. Keep an eye on it, and stir every once in a while to prevent it boiling up and over the edges of the saucepan. (See notes below for judging thickness.)
Wash and dry the berries. Cap them and cut them in half lengthwise. Arrange them on pretty serving plates or in bowls and drizzle with the syrup. You may accompany the berries with fresh ricotta or chèvre cheese.
The syrup will thicken as it cools. The best way to judge its consistency, as you are reducing it, is to spoon a little on a cold plate and allow it to cool for a few seconds. Tip the plate. If the sauce runs off freely it needs to reduce further. If it gently glides down the surface of the plate (like maple syrup) it’s perfect. If for some reason the sauce has reduced a little too long and forms a “lollipop” on your plate, don’t despair! Place the pot of sauce back on low heat and stir in a scant teaspoon at a time of vinegar, juice or whatever the base consisted of, until you have reached your desired consistency.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.