Strawberry Red-Currant Parfait |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This sophisticated blend of strawberries, red-currant jelly, balsamic vinegar, and bay leaves may just replace chocolate sauce as your favorite ice cream topping. Ingredients:
1/3 cup red-currant jelly |
2 turkish bay leaves or 1 california |
1 tablespoon balsamic vinegar |
1 pound strawberries (1 quart) |
1 pint vanilla ice cream or plain thick yogurt such as greek |
Directions:
1. Gently heat jelly, bay leaves, and vinegar in a 1- to 2-quart saucepan over low heat, stirring, until melted. Remove from heat and let stand while preparing strawberries.
2. Trim strawberries and halve lengthwise, then transfer to a bowl. Reheat jelly mixture over low heat and pour over strawberries. Let macerate, stirring occasionally, 20 minutes. Serve berries and juices with ice cream, layered if desired.
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