|Image from Food Network|
I actually bought too many containers of strawberries.
Now I'm trying to figure out what to do with the strawberries before they go bad.
I hate when I do that!
I've tried lots of recipes before, and I've always wanted to try "balsamic strawberries" but in all honesty, I've never really had the nerve.
But I got the nerve today.
I have made the following recipe.
Actually, I also had peaches that I forgot where in my refrigerator.
So I'm adding that to the mix.
And truthfully, I think this is going to be a nice dessert.
If I have the gumption, I'm going to make crepes and serve this as the filling/topping.
I think that might be fun.
But then again, it's the first day of Vacation Bible School and it was hectic.
And the fact that I'm even cooking for my family is a big accomplishment.
So we may just eat the dessert as printed and call it good!
I'll let you know in a while!
. . .made the dessert -- and there was no gumption to make crepes!
Balsamic Strawberries with Ricotta Cream
1 c part-skim ricotta cheese
1 TBSP honey
1/2 tsp. vanilla extract
3 TBSP balsamic vinegar
1 1/2 T BSP brown sugar
16 oz strawberries, hulled and quartered
2 basil leaves, cut into ribbons, if desired
Open container of ricotta cheese and stir well to combine the liquid with the cheese. Spoon 1 cup of cheese into a mixing bowl of a food processor. Add honey and vanilla. Process for 1 minute until mixture is smooth. Refrigerate for at least 2 hours.
In a small saucepan, combine the vinegar and the sugar and bring to a boil, dissolving the sugar. Allow the sauce to cool a bit.
Pour the sauce over the strawberries and allow to marinate.
Place cream in a serving bowl and top with the marinated strawberries. Garnish with the basil leaves, if desired.
**My family loved this dessert! I didn't do the basil bit -- didn't have it and wasn't going to the store! I didn't make crepes -- I just served it in dessert bowls and the cherubs and the Mr. all thought it was delicious! Matter of fact, it's been asked for again!