May 13, 2006

Strawberries with Rosemary Balsamic Reduction

Do you have leftover sauce after making my Scallops with Rosemary Balsamic Reduction? Why don’t you serve it with some strawberries for a quick and yummy dessert?

This sweet yet bold reduction goes well with not only scallops, but is also a great partner with fruit.

All you do is serve some strawberries and drizzle the balsamic reduction over them. This desert will taste as great as it looks!

As a reminder, here is how you can make the reduction (for about 2 servings):
  • ½ cup Balsamic vinegar
  • 1 sprig of Fresh rosemary (about 5-6 inches)
  1. In a small saucepan add balsamic vinegar and bring to a simmer. Once it simmers, turn heat down to low so that the vinegar is just barely simmering. Once the vinegar has reduced by half, it is ready to remove from the stove. Be sure to discard the rosemary sprig.
  2. Let reduction cool, then serve with fruit.
Keep in mind that the slower the vinegar cooks down, the more time the rosemary can release its oils into the reduction. You also want to pick the smallest saucepan you have because the less surface area there is, the slower it will reduce. Furthermore, you need some depth in the vinegar in the pan so that the rosemary can float freely and not burn.


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Anonymous Anonymous said...

Kristin - how weird that you are soon on your way to Spain and this is what they put with their strawbugs, just ask raq attack.... See you soon...
PS the Scallops look truely fantastic

8:58 AM  

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