While supplies last! The strawberry growing season is so short in the greater NYC area. They arrive in late May and are usually gone by mid June. We stuff ourselves full of them while we can. They are delicious on their own, but my mom shared this recipe with me for Strawberries with Balsamic Brown Sugar Glaze, and it doesn’t get any better. Chris and I eat strawberries this way on top of yogurt, ice cream, and with our fingers straight out of the bowl.
Eater’s Tip: This is also a good recipe if you are preparing berries shipped in from California. Berries transported from from far away places tend to be less sweet because they are picked before they are fully ripe. This is important because otherwise they would arrive to us rotten, but it does impact the flavor and nutritional profile. So while local berries are best, it’s not possible to eat them year-round unless you are lucky enough to live near a warm growing climate. This recipe makes me feel like it’s early summer all year round.
- 1 qt strawberries (washed and halved)
- ¼ cup brown sugar
- 3 tbsp balsamic vinegar
- dash of black pepper
- Combine brown sugar, balsamic vinegar and pepper in the bottom of a bowl.
- Stir to make a "paste".
- Add berries and gently toss to coat.
- Cover and refrigerate.