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Balsamic strawberries with meringue

Instead of aged balsamic vinegar, you can use 4 tbsp ordinary balsamic, boiled until reduced by half then cooled before using

31 JULY 2008
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Ingredients (Serves 4)
  • 400g/14oz strawberries, hulled and quartered
  • 3 tbsp extra virgin olive oil
  • 2 tbsp aged balsamic vinegar
  • 4 small meringues (nests or shells), lightly crushed
  • 5 tbsp clotted cream
  • Few fresh basil leaves, finely shredded

Place the strawberries in a large bowl.

Mix the olive oil and balsamic vinegar together in a jug then add enough to the strawberries to coat them lightly.

Arrange the coated strawberries on a serving plate and place the pieces of meringue among them. Top with quenelles or spoonfuls of clotted cream and the shredded basil then drizzle the remaining dressing around the edge.

Serve straightaway.

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