Culinary Insitute of New Orleans

Strawberries with Balsamic Vinegar
Serves 6

1-1/2 lbs. Small Rip Strawberries
2 oz. Caster Sugar
2 tbsp. Balsamic Vinegar
1/2 cup Mascarpone

Wipe the strawberries with a clean damp cloth and carefully remove the green stalks. If the strawberries are large, cut each one in half. Place all the strawberries in a large glass bowl, sprinkle the caster sugar evenly over the top and toss gently to coat. Set aside for 2 hours to macerate, then sprinkle the balsamic vinegar over the strawberries. Toss them again, then refrigerate for about 30 minutes. Spoon the strawberries into four glasses, drizzle with the syrup and top with a dollop of mascarpone.