Description
Great a beautiful dessert and cheese platter complete with a sweet and spicy strawberry jam.
Ingredients
Scale
- 1 Tbls Olive Oil
- 1 large Shallot (diced fine)
- ¾ cup Light Brown Sugar
- ½ tsp Black Pepper (optional)
- 3 – 4 Tbls Balsamic Vinegar (I prefer to use 4 Tbls)
- 3 cups fresh Strawberries (cut into halves or quarters)
Instructions
- In a saucepan over medium low heat, add the Olive Oil.
- Once Olive Oil is hot, add in the diced Shallots and saute for 3 – 4 minutes or until translucent.
- Add the Brown Sugar to the Shallots and stir until the sugar is dissolved, be careful not to allow the sugar to scorch.
- Add the Black Pepper, Balsamic Vinegar and finally the Strawberries, stirring to coat. Bring to a low boil then reduce to simmer, cooking for about 15 – 20 minutes or the now jammy mixture coats the back of a spoon.
- Remove to cool completely, it will mellow in flavor once cooled and begin to thicken.
- Store in an airtight container (up to 1 month) in the refrigerator until ready to use.
- About 30 minutes before serving, remove from the refrigerator to allow to come to room temperature when serving with cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dessert