Macerating is the process of soaking fruit in liquid, which softens it and also often adds flavor or sweetness. When you sprinkle
fruits, such as berries and peaches, with sugar and allow them to set
for several minutes, they release natural juices which mix with the
sugar to form a syrup that in turn softens the fruit.
My favorite fruit to macerate is strawberry. Strawberries are often "macerated" simply by sprinkling them with sugar, because doing so draws the liquid out of the berries and creates a syrup. Strawberries are also wonderful macerated with a splash of balsamic vinegar and some sugar.
My favorite fruit to macerate is strawberry. Strawberries are often "macerated" simply by sprinkling them with sugar, because doing so draws the liquid out of the berries and creates a syrup. Strawberries are also wonderful macerated with a splash of balsamic vinegar and some sugar.
I have found many use for the delicious little red morsels, not to mention
how much fun it is to say you’re macerating something. Dessert is an
obvious application, but I also like to use mine as a topping for breakfast dishes and also a sort of relish with chicken dishes. Macerated strawberry can actually take your simple dish and take it to the next level, no more plain old meals with strawberries as topping or garnish.
Ingredients
250gm strawberry, quartered or sliced
2tbsp sugar
2 tbsp balsamic vinegar
Beans from1/2 vanilla pod
1/2 tsp lemon zest
1 tsp crushed black pepper (optional)
Mix all the ingredients and let steep for at least an hour. Do not leave the strawberry in the liquid for longer than 4 hours.
Serve with vanilla ice cream. Works well as topping for trifle or pavlova too.
*One great way to garnish and add more flavor to the macerated strawberries, just before serving, stack some basil leaves on a cutting board and roll them vertically into a loose cigar shape. Using a sharp chef’s knife, very thinly slice across the roll to make a fine chiffonade of basil.
*One great way to garnish and add more flavor to the macerated strawberries, just before serving, stack some basil leaves on a cutting board and roll them vertically into a loose cigar shape. Using a sharp chef’s knife, very thinly slice across the roll to make a fine chiffonade of basil.
- Layer the berries with yogurt or ice cream for a parfait. Garnish with the basil.
- Use the berries as a filling for crêpes or a topping for waffles.Serve the strawberries over grilled or toasted pound cake. Garnish with a dollop of cream.
- Put the berries on split biscuits for shortcakes; top with whipped cream and scatter with the basil.
- Spoon the strawberries over a poached or roasted peach half.
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