Balsamic and strawberries are a match made in heaven. A drizzle of aged balsamic over freshly picked strawberries is a taste sensation - and well worthy of forking out a fistful of cash for that teeny tiny bottle of vinegar.

But for something a little different, try this recipe, from Nigela Lawson, (whose food writings will make anybody feel hungry, no matter how Thanksgiving-dinner-full you may think are before reading!).

This recipe calls for only three ingredients, vinegar, sugar and fresh strawberries, but instead of a drizzle of balsamic over a serving dish, this recipe calls for a heady steeping of the vinegar and the berries, which in time combine to produce a very rich and complex syrup for the strawberries.

Strawberries in Balsamic Syrup

• 2lbs of seasonal freshly picked red ripe strawberries, sliced into bite sized pieces
• 2 Tbls of the best balsamic you have (it is worth using a better vinegar for this recipe)
• ½ cup plus 2 Tbls of granulated sugar

Stir to mix well and let steep and macerate for a bit on the counter (about 1 or 2 hours) stirring it up every now and again.

Prior to serving, admire the deep ruby hues of the balsamic, sugar and strawberry juice syrup and serve in individual bowls with a little sponge cake on the side to mop up the juices.

A very nice change of pace and a great way to enjoy strawberries at their seasonal peak!

Variations:

• Very nice when served with freshly sliced peaches
• Try adding a little fresh basil for a very interesting variation
• Serve over good vanilla ice cream instead of sponge or pound cake
• Serve over good plain cheesecake

A sophisticated dessert that takes only a couple of minutes to prepare; try this now, while the strawberries are great!