My Favorite Springtime Dessert

OK, if given the choice, I’d probably still take this pie (speaking of which, I should make that next week …mmmm), but since pie generally takes a bit of advance planning, it’s nice to have something on hand that celebrates the season without a lot of fuss. 

 

This isn’t a recipe per se, more of a “way” to prep fresh fruit in minutes with ingredients on hand.  When strawberries start appearing in the bargain flyers, we make this several times a week. 

 

For 2 people, roughly chop 6-7 large strawberries and place in a small bowl.  Stir in about a tablespoon or two of sugar, depending on your taste and the ripeness of the fruit, and about 1/2 tsp. balsamic vinegar.  If you happen to have some leftover wine or flat champagne around, toss in a couple teaspoons of that, too. 

 

Ideally, you would let that sit about an hour to macerate.  Ideally.  If not, (particularly if your berries started out cold), microwave on low (I use the defrost setting), stirring every 15-20 seconds, until the berries are just ever so slightly warm (not hot!) and the juices are red.  Set aside.

 

In a medium bowl, beat some cream (about 1/4 cup) to stiff peaks with about 1 tsp sugar, more or less to taste.  If you like, you can add vanilla extract, almond extract, amaretto, or whatever else you like, but it’s up to you.  (Tequilla gives an interesting flair).  

 

Divide the berries into 2 dishes (lovely in martini glasses) and top with whipped cream.  Delish!