2 pints fresh strawberries
1 C. balsamic vinegar
1 tsp. sugar
Freshly ground black pepper
In a stainless steel or other non-reactive pan bring the vinegar to a boil, then simmer till it’s reduced to about 1⁄4 cup.
This will take about 30 to 40 minutes. While the vinegar is reducing, hull and slice the berries and put in a big bowl with the sugar.
Refrigerate for about an hour, by which time your syrup will be reduced and cooling. When the syrup is all the way cool, put the berries in cute bowls, drizzle 1 tsp. syrup over, and top with a generous grind of black pepper. Garnish with mint sprigs.
2 pints fresh strawberries, cleaned
1 C. heavy cream
8 oz. white chocolate, chopped
1 Tb. vanilla extract
Combine the cream, chocolate, and vanilla in a heat proof bowl and melt over simmering water, stirring till blended. Put cleaned berries in individual bowls and when the sauce is just warm to the touch, drizzle it over the berries. Enjoy with port, rose’, bubbly, or whatever makes you happy.