Fresh Strawberry with Balsamic Reduction

One of my favorite dinner dessert recipe is non other than the Grilled Peach with Ricotta Cheese and Balsamic Reduction: the taste is exceptional, it looks fancy but takes little time and effort to make. This time, I'm using balsamic reduction on fresh strawberry. With just the right amount of black pepper, this dessert is sweet, peppery, sour and even just a bit salty.

I never knew balsamic vinegar comes from reduced grape juice. Actually, I never gave much thought about how it comes about. Some of the thin balsamic vinegars being sold are actually a mix of conventional white wine vinegar with coloring and flavoring - I can now stop feeling the pinch of having to pay for the good quality stuff.

When you make this, bare in mind you'll need approximately 1 teaspoon of balsamic reduction for each 1/2 pint strawberries, and the balsamic vinegar will reduce by half (or more).

Ingredients:

• 1 C balsamic vinegar
• Fresh strawberries, sliced or whole
• 1 teaspoon natural cane sugar
• Ground black pepper

1. Combine strawberries and sugar in a bowl and toss to coat. Refrigerate for at least an hour.
2. Place the balsamic vinegar in a small sauce pan over medium heat. When the vinegar comes to a boil lower the heat to simmer. Cook for about 30 - 40 minutes until reduced to 1/4 cup. Cool.
3. Divide the strawberries into individual serving bowls when ready to serve. Top each serving with 1 teaspoon of the vinegar and a pinch of ground black pepper.