When life gives you strawberries, preserves with balsamic vinegar – Orange County Register

When the grocery stores offer special offers on fresh strawberries at this time of the year, I jump at the opportunity to make preserves of strawberries with balsamic vinegar. Balsamic vinegar, aged in wooden barrels of special fruit, pairs with berries, resulting in a magic dish that balances softness, terror and acidity.

Sprinkle it on pieces of among amonggiano Reggiano placed in spoons or the rustic toast (or cracker) grooved bread which are distributed with soft goat cheese.

Strawberry canned with balsamic vinegar

Yield: About 2 1/2 cups

INGREDIENTS

2 cups of fresh dissected and covered strawberries

1 1/2 cup of sugar

3 tablespoons of balsamic vinegar

3 tablespoons of water

To serve: Cubes of cheese amonggiano Reggiano or rustic bread (or crackers) toland with sweet goat cheese

INSTRUCTIONS

1. In a deep saucepan with a thick thick bottom, bring strawberries, sugar, balsamic vinegar and boil water over high heat, stir and skimmed the surface (look carefully to avoid a boil). Reduce the light to low and simmer the mixture, stirring and scouring foam from time to time, 15 minutes, or until it is slightly thickened and translucent (you may need to add 5 to 10 minutes). The skimming process can be difficult – it is enough to descend as much foam as possible without obsessing – a small foam left among the berries will not matter.

2. Remove the pan from the heat and cool completely. Keep, covered, covered and refrigerated, up to 1 month.

3. To serve, place a cube of amonggiano Reggiano in several spoons placed on a plate or a tray (tablespoons of Asian style or teaspoons of dishes). Garnish with about a teaspoon of canned. Or serve at the top of the toasted bread or crackers spread out with soft goat cheese.

The award -winning food writer Cathy Thomas wrote three cooking books, including “50 best plants on the planet”. Follow her to cathythomascooks.com.