By Carol Hurst
Olde Town Spice Shoppe
This recipe would be great to make for your Pioneer Day celebration. It perfects the trio of unique, delicious and easy to make! Great as an appetizer or dessert, the caramelized sugar brings a hint of sweetness, while the balsamic vinegar brings an unexpected, rich flavor.
One-pound of strawberries, whole, with stems on
½ cup balsamic vinegar in a shallow bowl
¾ cup raw sugar in a shallow bowl or plate (this is the chunky, brown stuff — you can use Demerara or Turbinado)
Wash and pat dry the strawberries. Then roll each in the balsamic all the way up to the stem, but do not get the stem wet. Then roll the strawberry in the sugar, coating it all around.
Place the sugared strawberries on a hot, lightly oiled grill pan our outside grill (no direct flame) for about 8 seconds on each side. You’re not trying to “cook” the strawberry; but rather, get the sugar to caramelize and get grill marks on the strawberry. Enjoy!
Chef Carol Hurst was featured on her local Fox station in a story about these grilled delicacies. View it at: fox2now.com/2013/07/09/grilled-strawberries