Strawberries in Dark Syrup

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It is thanks, once again, to Nigella, that I discovered this most fabulous and extremely easy recipe which uses strawberries in a different way, because, as much as I love strawberries, they are not now at their best really and quite frankly, everything needs a little pick me up sometimes.

So, as I said, this is an absolute doddle to do, and it is as follows:

1kg Strawberries

2 tablespoons balsamic vinegar

10 tablespoons castor sugar


Put all in a bowl (barring the time), stir, cover with cling film and place in the fridge for at least three hours according to Nigella, although I reckon an overnight stay in the fridge helps everything along very nicely thank-you.  Give it a stir occasionally to make sure all the strawberries are coated.

There are a couple of things to remember.  Firstly, these are best ‘with’ something. Yesterday we had them with American pancakes.  Sponge cake is good, basically anything that soaks up the deliciously sweet sauce is fantastic.   They are also very delicious warmed up and poured over very cold vanilla ice cream.  I wouldn’t recommend a cream accompaniment, too much sloshing round in one bowl for my taste.  However, you may absolutely love it.

The other thing is, make sure your quantities are relatively accurate.  I made the mistake of having a few too little strawberries yesterday, and although I halved the vinegar sugar combo, there was a hint of vinegar lingering disparagingly in the background like a unknown, quiet guest.  Not unpleasant, but not engaging either.

Once you have had these, I promise you, the flavour will tease you for days afterwards, enticing you to make some more and share the discovery with your family and friends, who will be bowled over too.  Job done.




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