Balsamic Strawberry Pops Recipes

STRAWBERRIES WITH BALSAMIC VINEGAR

This is a unique, gourmet way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.

Provided by HOOLIE

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 4

Strawberries with Balsamic Vinegar image

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.

Nutrition Facts : Calories 59.6 calories, Carbohydrate 14.9 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 12.7 g

Ingredients

16 ounces fresh strawberries, hulled and large berries cut in half
2 tablespoons balsamic vinegar
¼ cup white sugar
¼ teaspoon freshly ground black pepper, or to taste

STRAWBERRIES WITH BALSAMIC VINEGAR

Provided by Ina Garten

Categories dessert

Time 45m

Yield 8 servings

Number Of Ingredients 6

Strawberries with Balsamic Vinegar image

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.

Ingredients

4 pints (8 cups) fresh strawberries, sliced thick
5 tablespoons balsamic vinegar
2 tablespoon sugar
1/4 teaspoon freshly ground black pepper
2 pints vanilla ice cream, for serving
Freshly grated lemon zest, for serving

BLONDIES WITH A STRAWBERRY-BALSAMIC SWIRL

Most blond brownie recipes rely on copious amounts of brown sugar for flavor, without calling for any chocolate. These, from "Marbled, Swirled and Layered" by Irvin Lin, are an excellent exception. Using white chocolate that has been roasted and caramelized, they have a rich, buttery character with a peppery undertone from a bit of extra-virgin olive oil whisked into the batter. A swirl of homemade balsamic strawberry compote gives them a vein of jammy fruit amid all the sweet, gooey cake. Stored in an airtight container at room temperature, they keep for up to 3 days.

Provided by Melissa Clark

Categories cookies and bars, dessert

Time 1h30m

Yield 24 blondies

Number Of Ingredients 13

Blondies With a Strawberry-Balsamic Swirl image

Steps:

Roast white chocolate: Heat oven to 300 degrees. Spread white chocolate on a rimmed baking sheet and bake for about 10 minutes. Remove from oven and stir with a spatula until browned chocolate at edges is evenly mixed with uncooked chocolate in center. Once stirred, chocolate should be the color of dark peanut butter. If it isn't, continue to bake in 5-minute increments to darken. Watch closely: White chocolate can easily burn. Let cool.
Make blondie batter: Lightly coat a 9x13-inch metal baking pan with butter. Line it with parchment paper so there is a 2-inch overhang on the pan's long sides. Place a clean, empty baking sheet in the oven, and increase the temperature to 350 degrees.
Place butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and creamy, about 2 minutes. Add vanilla and salt and beat to incorporate. Add eggs one at a time, beating after each addition to incorporate completely and scraping down the sides of the bowl. Add oil and beat. Scrape roasted white chocolate into bowl (it may have hardened and gotten a little grainy: This is O.K.) and mix it in. Add flour and mix on low speed until absorbed. Scrape batter into the prepared pan.
Make strawberry-balsamic swirl: Place strawberries and sugar in a small saucepan over medium heat. Cook, stirring frequently with a wooden spoon and smashing the berries, until they release their juices and fall apart, 10 to 12 minutes. Separately, stir cornstarch and a tablespoon of water and drizzle it onto strawberries, continuing to stir for a minute or two until mixture has thickened into jam. Continue cooking for 2 more minutes, stirring constantly, then remove from heat. Stir in balsamic vinegar. Drop generous tablespoons of strawberry mixture over batter and use a butter knife to swirl them together, but don't overmix.
Place pan on baking sheet in oven. Bake until blondies are golden brown and a toothpick inserted into the center comes out clean, 25 to 35 minutes. They will firm up as they cool, so pull them out 2 or 3 minutes before your desired consistency. Place pan on a wire rack and, once room temperature, remove blondies from pan by pulling on parchment paper. Transfer to a cutting board, cut into squares, and serve.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 82 milligrams, Sugar 21 grams, TransFat 0 grams

Ingredients

1 2/3 cups/285 grams white chocolate, in 1/4-inch chunks
3/4 cup/170 grams (1 1/2 sticks) unsalted butter, at room temperature, more for pan
3/4 cup/150 grams granulated sugar
3/4 cup/165 grams packed dark brown sugar
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
3 large eggs
1/2 cup/120 milliliters extra-virgin olive oil
2 1/4 cups/315 grams all-purpose flour
1 cup/160 grams cubed strawberries (1/2-inch chunks)
1 tablespoon/12 grams granulated sugar
1 teaspoon cornstarch
2 teaspoons balsamic vinegar

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Web Jan 18, 2021 Place the strawberries, sugar, and Filippo Berio Balsamic Vinegar in a large bowl and toss to combine. Cover the bowl and leave …
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ROASTED STRAWBERRY BALSAMIC JAM Place the strawberries, sugar, and Filippo Berio Balsamic Vinegar in a large bowl and toss to combine. Cover the bowl and leave to sit at room temperature for an hour. Toward the end of the hour, preheat the oven to 325°f / 160°c. Transfer the macerated berries and their liquid into a 9”x13” baking pan or other similar sized pan (something with with sides, don’t use a baking sheet), and add the vanilla, salt, and pepper, and mix to combine. Roast in the oven for 2 hours, checking and stirring every 30 minutes, until the fruit has darkened and the syrup has thickened (2 hours should be plenty of time). Remove from the oven and crush the berries slightly with a fork or a spatula, then transfer to an airtight container, straining off any excess liquid if needed (reserve for syrup for cocktails etc). Cool and then store in the fridge.
PIE DOUGH Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or your fingers, cut the butter into the flour mixture until there are only small pea-sized chunks left. You want the butter pieces to be a little smaller and more incorporated than a standard pie crust. Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into a rectangle and wrap in plastic wrap. Rest in the fridge for an hour, then turn out onto a lightly floured surface and roll into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Shape bac
ASSEMBLY On a lightly floured surface, roll out the pie dough into a large rectangle (at least 15”x16” - you want it to be able to fit 20 3”x4” (7cm x 10cm) rectangles). If you are worried about it getting too warm and soft, you can cut it in half and do this in two parts, or I like to roll it out and then cut it into two pieces and chill those briefly in the fridge before cutting the smaller rectangles out. Using a ruler and a sharp knife or pastry cutter, cut the pastry into 3 x 4 rectangles (7cm x 10cm). You should get 20 rectangles. Place the cut rectangles carefully onto a parchment paper lined baking sheet, and refrigerate for 10 mins or freeze for 5 mins to help firm up the pastry slightly. Remove the pastry rectangles from the fridge and match up into pairs. Prick the piece that you are using for the top piece using a skewer or toothpick. Lightly brush the edges of one piece of pastry with egg wash, then add a rectangle of the strawberry balsamic filling, smoothing to flatten.
Place the baking sheet in the freezer and freeze for 30-40 minutes, or until the dough becomes very firm. If you are planning on freezing them for a longer period of time, freeze solid then transfer to an airtight plastic bag. While the pies are in the freezer, preheat the oven to 325°f / 160°f. Remove the pies from the freezer. Bake for 35-40 minutes, until the pies are pale golden brown on the tops and bottoms (lift one up the check the bottom) Remove from the oven and allow to cool on a wire rack before icing with royal icing and sprinkles. To make the royal icing, combine the egg white, powdered sugar, vanilla bean paste and salt in a bowl and whisk to combine. Add water a ¼ tsp at a time until you have a spreadable texture (you don’t want it to be too thin), then transfer to a piping bag and snip a small hole in the tip.

Balsamic Strawberry Pops Recipes

STRAWBERRIES WITH BALSAMIC VINEGAR

This is a unique, gourmet way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.

STRAWBERRIES WITH BALSAMIC VINEGAR

BLONDIES WITH A STRAWBERRY-BALSAMIC SWIRL

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