Enjoy the strawberries on their own, tossed with spinach and topped with pistachios and shaved prosciutto or served with baked brie.
½ cup – balsamic vinegar
3 cups – fresh strawberries, hulled and quartered
½ cup – sugar
½ cup – fresh mint leaves, chiffonade
Freshly cracked black pepper to taste
In a saucepan, reduce the vinegar to half over low heat and set aside to cool to room temperature. Be careful as the vinegar may burn quickly if reduced in a wide pan.
Once the vinegar has cooled, add the remaining ingredients, mix well and marinate for an hour.