Skip to main content

Dunken Strawberries


I just discovered the best way to eat strawberries. And it doesn't even involve any cream.

Hull and slice strawberries. For each cup of fruit, sprinkle a tsp of caster sugar. Add 1/2 tsp vanilla extract (mine has seeds mixed in) and a tbsp of balsamic vinegar. Mix, then pop in the fridge for around an hour.

You might want to make sure you are alone before you take the strawberries out to eat. For starters, you don't want to share this. But more importantly, you will be left with a small quantity of vanilla and balsamic syrup once the strawberries are over. You don't want to let go of this one; not even a drop. Maybe the phrase lick the bowl clean comes to mind!
Labels:

Comments

notyet100 said…
this looks so yummy,..
February 20, 2010 at 7:43 PM
chef and her kitchen said…
I dunk my strawberries in balsamic vinegar and honey...they taste so yummy....love to add vanilla essence next time
February 20, 2010 at 8:04 PM
Mona said…
YUMM! you are so right, this delicious bowl of strawberries is TOO difficult to be shared ;-)
February 21, 2010 at 2:53 AM
Rachel said…
Sometimes simple things as in this are the best!
February 21, 2010 at 8:05 PM
Raaga said…
yummy... I normally just slice them and serve with whipped cream... :)
February 22, 2010 at 2:48 PM
Alka said…
Thats so new to me..never ever ever heard of this one...Can't wait to grab a box of strawberries, next time I am shopping for fruits...actually I hardly pick these, coz we get bit tart ones here and also they get spoils pretty soon.Gotta try this one for sure !
February 23, 2010 at 4:39 PM
ARUNA said…
that's a gorgeous click....fresh strawberries!
February 24, 2010 at 2:50 AM
Unknown said…
Ooh yum. I'm going to do this IMMEDIATELY!!
February 27, 2010 at 12:32 AM
Ann said…
HEY!! I just had my first balsamic strawberry experienc today! What a coinky-doinky. I loved it, but the hubs was not at all happy. I guess its a personal taste thing...
February 27, 2010 at 9:39 AM
Laura said…
This sounds fabulous.
March 6, 2010 at 11:07 PM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but...
10 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru...
14 comments
Read more

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o...
13 comments
Read more