1. Wash the mint, wipe it, remove the leaves. In a sauté pan, bring 20 cl of water with added sugar to the boil. Gently slide the mint leaves into the syrup, one at a time, so they keep their shape. Let them cook for about 10 to 15 minutes over low heat. Watch the evaporation of the liquid until you get a blond caramel.
2. Brush a flat plate with oil. Remove the skillet from the heat as soon as the syrup begins to caramelize. Place the mint leaves carefully on the plate (the oil will prevent them from sticking) separating them well. Leave to cool.
3. Wash, drain and hull the strawberries. Cut them in half or quarters depending on their size.
4. Heat the butter in a pan. Add strawberries and sugar. Brown them for a minute, stirring gently with a wooden spoon, then add the balsamic vinegar. Let reduce for about 1 minute, shaking the container.
5. Pour the strawberries into dessert cups.
6. Pepper them with a few turns of the mill.
7. Serve them still warm, garnished with caramelized mint leaves.
"Aceto balsamico" results from the careful preparation of the must of Trebbiano, a sweet white grape from the Modena region. Aged in oak barrels, it acquires softness and complex flavors.
It can be found in the health food or specialty sections of supermarkets as well as in delicatessens.
