STRAWBERRIES with BALSAMIC VINEGAR and KAMPOT BLACK PEPPER

This refreshing Italian dessert is as sophisticated as it is easy to assemble.

INGREDIENTS:

1 quart fresh strawberries, rinsed and hulled
3 tablespoons good quality balsamic vinegar
1 tablespoon granulated sugar
¼ teaspoon freshly ground Kampot black peppercorns
6 tablespoons mascarpone cheese
Fresh mint leaves, for garnishing

INSTRUCTIONS:

1. Slice the strawberries into quarters and place in a mixing bowl. Add the
balsamic vinegar, sugar, and ground Kampot black peppercorns. Gently toss
everything together and set aside to macerate for ½ hour at room
temperature.
2. Place the mascarpone cheese in a small bowl and beat with a small whisk or
spoon until fluffed. Divide the strawberries between 6 serving bowls. Top
each bowl with a generous dollop of mascarpone and garnish with a mint
leaf.

Serves 6

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

 

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.