Strawberries with Blood Oranges and Balsamic Creme Fraiche
Recipe adaped from Seriously Simple, by Diane Rossen Worthington.
- 4 small blood or navel oranges
- 3 pints fresh strawberries, hulled and halved
- 1 ½ tablespoons balsamic syrup (see below)
- 7.5oz Bellwether Farms Crème Fraîche
- mint sprigs for garnish
Peel oranges removing as much of the orange membrane as possible. Add peeled oranges to hulled and halved strawberries and refrigerate until serving. Stir balsamic syrup into crème fraiche and blend. To serve, put fruit in small glass bowls and spoon a dollop of crème fraiche mixture on top. Garnish with a mint sprig.
Put 2 cups of balsamic vinegar in a small heavy saucepan. Cook over high heat for 12 to 15 minutes, or until it becomes syrupy and bubbles begin to form. Do not reduce too much or mixture will become burnt and stringy. Remove from heat and let cool. Put in airtight container and keep refrigerated.