Still have some strawberries from last week in the fridge? If they’re looking a little soft, cook them up into these delicious balsamic strawberries and make room for some fresh ones!
Stewed Balsamic Strawberries
A lovely way to use ripe strawberries. A little balsamic brings out their sweetness and makes a delicious syrup to spoon over yoghurt, porridge or vanilla ice cream.
Serves: 4
Prep: 5 minutes | Cook: 8–10 minutes
Ingredients
• 500g organic strawberries, washed, hulled and halved
• 1–2 tbsp organic maple syrup, depending on how sweet your berries are
• 2 tsp orgnanic balsamic vinegar
Method
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Place the strawberries, maple syrup and balsamic vinegar into a saucepan.
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Cook over medium-low heat, stirring gently, until the strawberries release their juices.
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Simmer gently, uncovered, for 8–10 minutes, until softened and the juices are slightly syrupy. Keep a few strawberry pieces intact for a lovely chunky texture.
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Taste and add a little more maple syrup if needed.
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Serve warm, or leave to cool and spoon over your favourite breakfast or dessert.
Tip: The syrup will thicken a little as it cools. Keep in a sealed container in the fridge for up to 4 days, or freeze in small portions for another day.
