Strawberries with Candied Pine Nuts
A tickle of vinegar contrasts with sweet strawberries and sugared pine nuts. Serve this elegant topping on ice cream or over pound cake.
2 cups sliced, hulled and cleaned strawberries
2 tablespoons malt vinegar
4 tablespoons granulated sugar - divided use
1/4 cup pine nuts
1/8 teaspoon ground cloves
- In a small bowl, combine strawberries, vinegar and 2 tablespoons sugar; toss gently and set aside.
- Combine remaining sugar, pine nuts and cloves in a heavy skillet. Cook over medium-low heat until sugar is melted and pine nuts are golden brown. Remove from skillet. Let cool.
- Spoon berries over vanilla ice cream or pound cake and sprinkle with the pine nuts.
Makes about 4 cups.
Tip: If you think your guests will appreciate it, substitute a good balsamic for the malt vinegar.