Strawberries with Balsamic Syrup
Recipe courtesy of Food Network Kitchen
From Food Network Kitchens
Cooking down good-quality supermarket balsamic vinegar and adding a bit of brown sugar is a great way to mimic the aged variety, which is[ naturally sweet, syrupy and expensive. We like to toss the berries with a bit more brown sugar to make them juicy. The balsamic reduction and berry juice make a wonderful sauce in the bottom of the bowl.]
Toss the strawberries with 2 tablespoons of the sugar and let sit for 20 minutes. The berries will begin to release some of their juices.
Meanwhile, heat the vinegar in a heavy-bottomed 1-quart saucepan over medium-high heat until reduced by one-third and thickened enough to coat the back of a spoon, 10 to 12 minutes. Reduce the heat to low, and stir in the remaining 3 tablespoons sugar until dissolved. Remove from the heat and let cool briefly.
Whip the cream with a hand mixer to very soft peaks that barely hold their shape.
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