Balsamic Strawberries (4)

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Two flavors you may never have thought to find in the same recipe – balsamic vinegar and ripe red strawberries. I may never have tried this combination if I hadn’t been offered it at a friend’s house as the sound of it rather put me off. How wrong I was! The taste is hard to describe but suffice it to say that you get a hint of balsamic vinegar before the sweetness takes over. Best eaten the day it is made and is delicious served with meringues.

16 oz ripe strawberries – quartered and then cut into small pieces

2 tbsp. good quality balsamic vinegar

2 tbsp. sugar

Place strawberries in a serving bowl, pour over the vinegar, then add the sugar and stir.

Cover the bowl and leave on counter top for half an hour or so, then refrigerate for an hour before serving.

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Red Fruit Salad with Creme de Cassis or Creme de Framboise (4)

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So simple and sophisticated. The addition of a couple of tablespoons of either of the liqueurs gives the fruit salad a delicious, richer flavor. I serve it in either a large glass bowl or individual glasses. Make the salad an hour or so ahead of serving and leave out of fridge so that the liqueur can permeate the fruit and stir it periodically. Creme de Cassis and Creme de Framboises are found fairly easily in a good drinks store and a little can be added to champagne. When I serve champagne like that I add either a blueberry or a raspberry to the glass for a nice effect.

6 oz strawberries – cut into quarters

6 oz raspberries

6 oz blueberries

2 tbsp. Crème de Cassis/Framboise

Combine all the fruits in a bowl.

Pour over the Crème de Cassis/Framboise, mix the fruits together and leave for an hour outside of the fridge before serving so that the liqueur permeates the fruit. Stir periodically.