This sophisticated blend of strawberries, red-currant jelly, balsamic vinegar, and bay leaves may just replace chocolate sauce as your favorite ice cream topping.
Recipe information
Total Time
30 min
Yield
Makes 4 servings
Ingredients
1/3 cup red-currant jelly
2 Turkish bay leaves or 1 California
1 tablespoon balsamic vinegar
1 pound strawberries (1 quart)
1 pint vanilla ice cream or plain thick yogurt such as Greek
Preparation
Step 1
Gently heat jelly, bay leaves, and vinegar in a 1- to 2-quart saucepan over low heat, stirring, until melted. Remove from heat and let stand while preparing strawberries.
Step 2
Trim strawberries and halve lengthwise, then transfer to a bowl. Reheat jelly mixture over low heat and pour over strawberries. Let macerate, stirring occasionally, 20 minutes. Serve berries and juices with ice cream, layered if desired.
