Strawberries with Caramel-Balsamic Sauce (Fraises Avec Jus Caramelise Au Vinaigre Balsamique)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
CARAMEL: 1/3 cup whipping cream 4 tablespoons water 1/3 cup sugar
1-1/2 tablespoons unsalted butter STRAWBERRIES: 6 tablespoons (3/4 stick) butter 2-3/4 pounds whole fresh strawberries, hulled
3 tablespoons sugar 1/4 cup balsamic vinegar 2 tablespoons coarsely chopped pistachios



1 FOR CARAMEL: Bring cream and 2 tablespoons water to boil in heavy small saucepan. Remove from heat. Stir sugar with remaining 2 tablespoons water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Remove from heat; add cream mixture and butter (mixture will bubble vigorously). Return to low heat; stir until caramel is smooth.
2 FOR STRAWBERRIES: Melt butter in heavy large nonstick skillet over high heat. Add strawberries and sugar and saute strawberries until lightly browned on all sides, about 2 minutes. Add vinegar to skillet and stir 1 minute, then add hot caramel to skillet and boil 1 minute. Arrange berries in shallow serving dishes, spooning caramel sauce over. Garnish with pistachios and serve.

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