Balsamic Strawberries in a Caramelised Sauce
Fraises avec Jus Caramelise au Vinaigre Balsamique
Sauce
85g (3oz) Sugar
80ml (3floz) Double Cream
4 tbsp Water
1½ tbsp Unsalted Butter
Strawberries
1.25kg (2¾lb) Fresh Strawberries
60ml (2floz) Balsamic Vinegar
85g (3oz) Butter
3 tbsp Sugar
2 tbsp Pistachio Nuts
Place the cream and 2 tablespoons water into small saucepan and bring to the boil.
Remove from heat.
Place the sugar and the remaining water in heavy bottomed saucepan, over low heat stirring until the sugar has dissolved.
Increase heat to medium, boil for 6-8 minutes without stirring or until syrup turns a golden, amber colour, swirl the pan occasionally, use a wet pastry brush to brushing down sides.
Remove from heat.
Add cream mixture and butter, the mixture will bubble vigorously.
Return to low heat, stirring until the sauce is smooth.
Wash and hull the strawberries and coarsely chop the pistachio nuts.
Melt the butter in large nonstick frying pan over high heat.
Add strawberries and sugar and saute for about 2 minutes strawberries or until lightly browned on all sides,.
Add balsamic vinegar, stir well and cook for further 1 minute.
Add hot sauce, stir well and cook for further 1 minute.
Serve in shallow dishes, garnished with pistachio nuts.
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