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UPDATED: 6:25 am EDT July 3,
2008
Makes 4 servingsBalsamic is a very distinctive Italian vinegar that is aged for at least 10 or up to 100 years in various types of wooden barrels, each imparting its unique flavor and color. Here, cooking balsamic with sugar gives it the thick, syrupy sweet richness of pricey imported aged balsamics, which are traditionally drizzled over fresh berries.
2 tablespoons balsamic vinegar (see Tip)
2 tablespoons packed light brown sugar
2 cups sliced strawberries
1 ½ cups premium vanilla ice creamCombine the vinegar and sugar in a small saucepan over medium heat. Cook, stirring constantly, for 4 minutes or until slightly thickened.Remove from the heat and let cool for 5 minutes. Stir in the strawberries.Serve the strawberries warm over scoops of ice cream.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
2 tablespoons balsamic vinegar (see Tip)
2 tablespoons packed light brown sugar
2 cups sliced strawberries
1 ½ cups premium vanilla ice creamCombine the vinegar and sugar in a small saucepan over medium heat. Cook, stirring constantly, for 4 minutes or until slightly thickened.Remove from the heat and let cool for 5 minutes. Stir in the strawberries.Serve the strawberries warm over scoops of ice cream.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
Recipe Tip
