Dessert topping

Here is something that seems odd, but is actually about as delicious as it comes:

Strawberry Balsamic Dessert Topping!

It's simple.  It's scrumptious.  It's good.

Start with a pint of strawberries.  Slice them up into small pieces; I slice them lengthwise into quarters, then run the quarters sideways through an egg slicer, to make nice, small, evenly-sized pieces.  Put the strawberry pieces into a small glass or ceramic mixing bowl.

Pour in a high-quality balsamic vinegar, enough to almost - but not quite - cover the strawberries.  Give it a stir.

Next, add about two tablespoons of honey.  If you have a variety of honeys available, go for a strong wildflower honey.  Stir to thoroughly incorporate.

Cover the container and refrigerate for a minimum of 4 hours.  Stir again before serving.

Using a slotted spoon, serve the strawberries over ice cream, pound cake, waffles, French toast, or anywhere you would use a syrup or fruit topping.  Once the fruit is all consumed, reserve the leftover liquid to make a strawberry balsamic vinegrette by whisking with olive oil and a pinch of salt.

Comments

[Jane]

Sounds wonderful, thanks.