Balsamic Macerated Strawberries
2 pounds fresh strawberries, rinsed, hulled, and sliced 1/8 to 1/4 inch thick (about 4 cups)
1 tablespoon granulated sugar
2 tablespoons OLIVE & VINE balsamic vinegar such as Chocolate Decadence, Italian Espresso, Strawberry Blush or Traditional Balsamic Condimento
8 to 10 fresh basil leaves
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. 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.
Serving suggestions for macerated strawberries:
- Serve the strawberries over grilled or toasted pound cake. Garnish with a dollop of crème fraîche.
- Put the berries on split biscuits, 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 grilled or roasted peach half.
- Use the berries as a filling for crêpes or a topping for waffles.