Best 6 Strawberries With Balsamic Toffee Recipes

STRAWBERRIES WITH VANILLA MASCARPONE AND BALSAMIC DRIZZLE

Steps:

• In a small saucepan, bring sugar and vinegar to a boil; cook until liquid is reduced to 1/4 cup, about 2 minutes., In a small bowl, combine the cheese, confectioners' sugar and vanilla. Divide strawberries among four dessert plates. Top with cheese mixture; drizzle with balsamic mixture.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
• Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

BALSAMIC STRAWBERRIES

Steps:

• Toss all ingredients in medium bowl. Let stand at room temperature until juices form, at least 1 hour and up to 3 hours.

BALSAMIC STRAWBERRIES

Steps:

• Add vinegar and honey to a small to medium sized container.
• Whisk together until well combined.
• Add strawberries and toss until well coated.
• Cover and refrigerate for 30 minutes.
• Toss berries again and transfer to a pretty glass or serving bowl and garnish with basil or mint.

FILET MIGNON AND BALSAMIC STRAWBERRIES

Steps:

• Mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally.
• Preheat an oven to 400 degrees F (200 degrees C).
• Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side. Slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer the steaks to a platter, and tent with foil to rest.
• Pour steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid. Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper.