This is one of my favorite desserts in summer time. Only three ingredients, easy to make, and delicious. As with many of my recipes, it helps to use the best strawberries you can find (ripe and fragrant), nice honey and the best aged artisan balsamic vinegar you can afford. The best to use for this is the real stuff: aceto balsamico tradizionale aged for 12 or even 25 years. That stuff is very expensive, but also very good. If you live in the Netherlands, the 12-year old balsamic from De Librije is almost as good for about 1/6 of the price of the real stuff.
You can think of maceration as the the reverse of marinating. Instead of putting the strawberries in a liquid, we are drawing out the strawberry juice by mixing them with honey and balsamic. You can also do this with regular sugar, but it is much better with honey and balsamic. You will be amazed how great the strawberries will taste! If they are not as ripe as you’d like, just add a bit more honey than usual.
Don’t forget to drink the juice after you finish eating the strawberries, because that is perhaps the best part!
For 4 servings
500 grams (1 pound) strawberries
1 Tbsp honey
1 Tbsp balsamic vinegar
Wash, dry and hull (remove the green bit) the strawberries. Cut them into halves or quarters, or leave them whole. Add honey and balsamic and stir to mix.
Let this stand at room temperature for about an hour, stirring after about halfway and at the end. Serve with the juices.
As with many fruit desserts, this is outstanding with Moscato d’Asti. Since it’s red fruit, it’s also good with Brachetto d’Aqui, which is the red version of Moscato d’Asti.