This chef recipe is from Chef Greg Griffie of 606 Congress in Boston uses fresh fruit in its simplest form for a quick and easy dessert anytime.
4 tablespoons sugar, divided
2 tablespoons cold water
1/4 pint fresh strawberries, washed, hulled (larger ones cut in half or quartered)
1/2 cup good-quality balsamic vinegar
2 fresh mint leaves, for serving
1/4 piece of your favorite biscotti, slightly crumbled
1 scoop ice cream (sour cream, crème fraiche or vanilla flavor)
1. Make simple syrup. In a small saucepan, combine 2 tablespoons sugar and water and bring to a boil. Stir until sugar dissolves. Cool to room temperature. Pour over strawberries and allow to macerate at room temperature for 10 minutes.
2. Make balsamic syrup. In a small saucepan, combine balsamic vinegar and remaining 2 tablespoons sugar and cook until reduced to a syrup. Set aside.
3. Place mint leaves on top of each other. Gently roll up like a cigar and cut into strips, making a chiffondae. Set aside.
4. Spoon strawberries into a serving bowl, draining off excess syrup (use reserved strawberry-flavored syrup in a sangria or cocktail). Drizzle with 1-2 teaspoons balsamic syrup and top with crumbled biscotti. Sprinkle with mint and top with sour cream, crème fraiche or vanilla ice cream and serve immediately.