STRAWBERRIES WITH BALSAMIC VINEGAR
Steps:
- Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
- Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.
STRAWBERRIES AND ICE CREAM WITH BALSAMIC VINEGAR REDUCTION
Impress your guests with this simple dessert featuring rich ice cream, tangy and sharp balsamic vinegar, and sweet berries.
Time 40m
Yield Serves 4 to 6
Number Of Ingredients 4
Steps:
- Heat the vinegar in a small saucepan oveer medium-low heat.
- Simmer until thick, syrupy and reduced to about 1/3 cup, about 15 minutes.
- Watch carefully to make sure vinegar doesn't burn. Set aside to cool to room temperature.
- Meanwhile, toss strawberries with orange juice and set aside.
- Scoop ice cream into dishes, top with strawberries and drizzle with balsamic vinegar reduction.
Nutrition Facts : Calories 170 calories, Fat 6 grams, SaturatedFat 3.5 grams, Cholesterol 25 milligrams, Sodium 60 milligrams, Carbohydrate 26 grams, Protein 2 grams
BALSAMIC STRAWBERRIES
Warm balsamic strawberries melt the ice cream giving a strawberry Romanoff decadence without the calories. You could also serve these over yogurt.
Provided by DENMOZZ
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 12m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
- Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.
Nutrition Facts : Calories 159.8 calories, Carbohydrate 23.1 g, Cholesterol 25.5 mg, Fat 6.3 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 71 mg, Sugar 18.7 g
BALSAMIC-MACERATED STRAWBERRIES WITH BASIL
For this recipe, there's no need for an expensive, artisanal balsamic vinegar-a grocery-store vinegar is perfectly well suited.
Provided by Sarah Breckenridge
Categories Dessert
Yield four as a dessert; six to eight as a filling or topping.
Number Of Ingredients 4
Steps:
- In a large bowl, gently toss the strawberries with the sugar and vinegar. Let sit at room temperature until the strawberries have released their juices but are not yet mushy, about 30 minutes. (Don't let the berries sit for more than 90 minutes, or they'll start to collapse.)
- Just before serving, stack the basil leaves on a cutting board and roll them vertically into a loose cigar shape. Using a sharp chef's knife, very thinly slice across the roll to make a fine chiffonade of basil.
- Portion the strawberries and their juices among four small bowls and scatter with the basil to garnish, or choose one of the serving suggestions below.
- Serve the strawberries over grilled or toasted pound cake. Garnish with a dollop of crème fraîche.
- Put the berries on split biscuits for shortcakes; top with whipped cream and scatter with the basil.
- Layer the berries with ice cream or yogurt for a parfait. Garnish with the basil.
- Spoon the strawberries over a poached or roasted peach half.
- Use the berries as a filling for crêpes or a topping for waffles.
- Mash the berries slightly and fold into whipped creamm for a quick fool. Garnish with the basil.
Nutrition Facts : ServingSize four as a dessert; six to eight as a filling or topping., Calories 40 kcal, Fat 5 kcal, Carbohydrate 10 g, Fiber 2 g, Protein 1 g
STRAWBERRIES WITH BALSAMIC VINEGAR
This is a unique, gourmet way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.
Provided by HOOLIE
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- 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 4 hours. Just before serving, grind pepper over berries.
Nutrition Facts : Calories 59.6 calories, Carbohydrate 14.9 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 12.7 g
BALSAMIC STRAWBERRY ICE CREAM
In the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give this frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries. This recipe is excerpted from Sweet Cream and Sugar Cones. Read our review here.
Provided by Kris Hoogerhyde
Categories Dessert
Yield Yields about 1 quart
Number Of Ingredients 9
Steps:
- Combine the berries with the 2-1/2 Tbs. sugar and 2 tsp. vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.
- Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate until ready to use.
- In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.
- In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
- Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
- Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
- Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
- Whisk the strawberry purée and the remaining 2 tsp. vinegar into the chilled base.
- Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.
BALSAMIC-GLAZED STRAWBERRIES OVER ICE CREAM
Categories Dairy Fruit Dessert Quick & Easy Wheat/Gluten-Free Strawberry Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- Trim strawberries and cut into wedges. In a small heavy saucepan heat vinegar and brown sugar over moderate heat, stirring, until sugar is dissolved and simmer 1 minute. Remove pan from heat and add strawberries, tossing to coat. Scoop ice cream into 2 bowls and top with warm glazed strawberries.
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- Wash strawberries, hull and slice in half or quarters, depending on the size of the strawberries. Place in a bowl.
- Add sugar and balsamic vinegar and toss to coat. Let sit at room temperature between 45 minutes to 1 hour, stirring occasionally.
- Spoon ice cream into 6 bowls. Top with strawberries and spoon the balsamic syrup over the strawberries and ice cream. Serve immediately.
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- Preheat oven to 375 degrees F. In a large bowl, toss together strawberries, balsamic and 1 Tbsp honey. Transfer strawberries to a baking dish and roast for 10 minutes. Stir berries and roast for an additional 10 minutes.
- Transfer roasted berries to a bowl and mash using a potato masher (this gives you big chunks) or use a blender or food processor to blend them up. Set aside to cool.
- Place coconut milk, almond milk, 3 Tbsp honey, vanilla extract and salt in a blender and blend until smooth. Mix in the cooled roasted strawberries with their juices and pour into your ice cream maker, churning for about 20 minutes (or per your ice cream maker’s instructions).
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- In a medium bowl, sprinkle the strawberries with the granulated sugar. Let stand at room temperature for at least 1 hour and up to 2 hours.
- Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for about 10 minutes, or until fragrant. Let cool slightly, then coarsely chop the nuts.
- In a nonreactive medium saucepan, combine the balsamic vinegar, brown sugar, cinnamon, allspice and cloves. Bring to a boil over high heat and cook until reduced to 1/2 cup, 7 to 10 minutes. Pour into a bowl and refrigerate until chilled.
- Scoop the ice cream into 8 bowls. Top with the strawberries and their exuded liquid and drizzle with the balsamic glaze. Garnish with the chopped nuts and serve.
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