Sweet and Sour Strawberries with Sherry VinegarTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 20 minutes
Cooking time: 8 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:108.2 kcal
Proteins:0.4 g
Fats:0.1 g
Carbohydrate:27.3 g
Fibers:1.3 g
Sugar:25.1 g
Cholesterol:0 mg
Sodium:9.8 mg
Calcium:35.7 mg
Energy:152 kcal
Proteins:0.6 g
Fats:0.2 g
Carbohydrate:38.4 g
Fibers:1.8 g
Sugar:35.3 g
Cholesterol:0 mg
Sodium:13.7 mg
Calcium:50.2 mg
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
strawberries (strawberry)
250
ml
water
250
g
sugar
100
ml
sherry vinegar
3
cloves
1
cinnamon stick
1
vanilla bean
zest of half a lemon
METHOD
- Wash and hull the strawberries; leave them whole or slice them, depending on their size.
- Dissolve the sugar in the water; add the cloves, vanilla, cinnamon and lemon peel; cook for 5 minutes at high heat to form a flavorful syrup, then add the vinegar.
- When the mixture returns to a boil, add the strawberries, boil quickly and let cool in the syrup. Remove the lemon zest and serve in a deep dish with the syrup.
CHEF'S NOTES
Sherry vinegar is one of the gems of Spain's sherry bodegas. Some years ago, it was made in secret or sold to other wine storehouses, since vinegar was considered to be wine's poor relation. However now it is produced with care and there are even vinegars more than 100 years old, thanks to the solera system used in producing sherry. The vinegar brings out the strawberries' deep flavor and color. In this recipe it is used in an aromatic syrup in which the strawberries are boiled quickly. It can be made even richer by cooking the syrup an extra 10 minutes before adding the berries.
