Bitters, Balsamic and Applejack Macerated StrawberriesEdit Post
Contributed by on Jun 18, 2013
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When you soak meat in a flavor-enhancing liquid, it’s known as marinating. When it’s fruit, it’s called macerating. For strawberries and other fruit, maceration can also be accomplished with just a sprinkling of sugar which draws out the natural juices of many fruits, resulting in a sweetened natural syrup, eagerly awaiting pairing with a long list of dessert recipes.
This recipe combining balsamic vinegar, Angostura bitters and a splash of Applejack derives a sweet and complex syrup from your strawberries that will easily enhance that lonely piece of grilled pound cake and its soulful heap of home made whipped cream. Waffles wouldn’t complain about these berries either.
- 1 lb. (2 cups) Strawberries (hulled and cut in half)
- 1 dash Angostura Bitters
- 1 Tbsp Balsamic Vinegar
- 1 tsp Applejack
- Pound cake slices (see notes)
- 1 cup Heavy Cream (for whipped cream – see notes for recipe)
- Place strawberries in a bowl. In a separate smaller bowl, combine bitters, balsamic and a splash of Applejack and stir for a few seconds to combine. Pour liquid mixture over the strawberries, stir gently to evenly coat all berries, and allow to set for a minimum of 30 minutes to 1 hour at room temperature. Serve over ice cream, pound cake, sponge cake, chocolate cake, or even something other than cake, that has some legitimate health benefits like yogurt.
Equipment needed – 1 large whisk or a blender.
Pour Heavy Cream in a bowl, add 1 teaspoon sugar and 1 teaspoon Applejack, then whip it… whip it good. Until soft peaks form. Serve.
Grilled Pound Cake:
Grill 1 inch slices of pound cake on a grill, or a panini press, until grill lines just start to form and cake is heated through. Serve warm.