2 quarts Strawberries
2 ounces Balsamic vinegar
1/2 ounce Ginger, grated fine
1/2 fluid ounce Lime juice
1 teaspoon Black pepper, coarsely cracked
1 Vanilla bean, split lengthwise in half
1/2 Cinnamon stick
8 fluid ounces Simple Syrup
4 ounces Strawberry purée
Servings: 10
1. In a non-reactive saucepan bring the strawberries, balsamic vinegar, ginger, lime juice, pepper and vanilla bean to a boil. Cook for one minute, stirring occasionally. Reduce heat to medium low and simmer for 10 to 15 minutes.
2. Add the simple syrup and cook for another 10 minutes. Remove from heat and add the strawberry purée. Serve this chutney as a garnish on vanilla ice cream, a plain cheesecake or baked custard.
3. Yield: 10 - 12 Servings, 1 lb. 14 oz.
Yield: 30 ounces
Notes: Method: Simmering
2 ounces Balsamic vinegar
1/2 ounce Ginger, grated fine
1/2 fluid ounce Lime juice
1 teaspoon Black pepper, coarsely cracked
1 Vanilla bean, split lengthwise in half
1/2 Cinnamon stick
8 fluid ounces Simple Syrup
4 ounces Strawberry purée
Servings: 10
1. In a non-reactive saucepan bring the strawberries, balsamic vinegar, ginger, lime juice, pepper and vanilla bean to a boil. Cook for one minute, stirring occasionally. Reduce heat to medium low and simmer for 10 to 15 minutes.
2. Add the simple syrup and cook for another 10 minutes. Remove from heat and add the strawberry purée. Serve this chutney as a garnish on vanilla ice cream, a plain cheesecake or baked custard.
3. Yield: 10 - 12 Servings, 1 lb. 14 oz.
Yield: 30 ounces
Notes: Method: Simmering
