1 pound fresh strawberries, rinsed, stemmed and quartered lengthwise
1 tablespoon best-quality balsamic vinegar
6 tablespoons sugar
1 cup best-quality Greek-style yogurt, drained
2 tablespoons heavy cream or crème fraiche
6 sprigs fresh mint, for garnish
In a large bowl, combine the strawberries, vinegar and 4 tablespoons of sugar. Stir gently. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
At serving time, combine the yogurt and cream in a bowl and whisk gently to combine. Add the remaining 2 tablespoons of sugar to taste. The mixture should remain quite firm.
Spoon the strawberries into glass serving bowls and top with the yogurt cream.
Garnish and serve.
Other nice companions to this dessert include a slice of Brittany cake, or other light cake, an almond cookie or madelleine.
From the Provence Cookbook by Patricia Wells