Strawberries with Balsamic Reduction and Ice Cream
Ingredients:
1 cup aged balsamic vinegar
1/4-1/2 teaspoon freshly cracked black pepper
1 stem fresh thyme, optional
1 quart fresh strawberries, hulled and halved
1 pint good quality vanilla ice cream
Mint, optional
Directions:
Heat the vinegar, black pepper and thyme stem in a small saucepan over medium-low heat. Simmer until thick, syrupy and reduced to about 1/3 cup, about 15 - 20 minutes. Watch carefully to make sure vinegar doesn't burn. Remove thyme stem, Set aside to cool to room temperature.
Place a scoop of vanilla ice cream in each serving dish and top with strawberries. Drizzle balsamic glaze over all. Top with a sprig of fresh mint.
Note: Many commercial balsamic vinegars in the U.S. are not true balsamic. Check the ingredients list and if the first ingredient is red wine vinegar, avoid buying it. If you find a balsamic with grape must or concentrated grape must as the first ingredient the vinegar will be sweeter, thicker, and a lot less acidic. Perfect for this recipe.
You can also find balsamic reductions commercially made if you prefer. I typically make my own, but DeNigris makes a brand I typically keep on hand for quick glazing of fish, chicken and for sprinkling on salads.