The more I look at a bunch of strawberries, the more I realize how aspirational the fruit is! It looks glamourous but has such an accommodative space for other flavours. Don't you think?! The first bite into a raw, plump strawberry creates so much confusion in the brain. A lot of questions. Bright red colour, juicy texture, enticing aroma -- but I am not convinced of the taste. Almost every single time.
So then what makes me anyway buy a box every time I spot one in the market? The dangling red berries aspire me to turn them into something totally unrecognisable from the original taste and yet a mouthfeel that is comforting. I never want to eat strawberries alone. I feel they are better off as team players - bringing a melange of flavours to the table. Collective greatness, I reckon.
A fine example of this collective greatness is this balsamic-strawberry compote that I can't stop making. A hint of sugar gets the vinegar and strawberry juices dancing in the pan and its only moments later that the compote starts coming to life.
Strawberries are cooked down to a spreadable mush and the gloss from sugar and balsamic makes you want to just keep looking at the pan. Though by no means you should do that. As soon as the compote cools down a bit - spread it over toast. Put it on the cake. Jar it for a trifle pudding scheduled for your next picnic. Go all out.
Recipe
You will need:
200g strawberries - diced
2 Tbsp Balsamic Vinegar
2 Tsp sugar
In a saucepan, heat strawberries with sugar. Once the strawberries start to stew, mix in balsamic vinegar and let cook till a spreadable consistency is achieved. Bring to room temperature before use.