Balsamic vinegar is great with strawberries; it brings out the berries' beautiful color and truly enhances their flavor. Balsamic vinegar also has a slightly sweet taste and gives the strawberries an extra surprising ZING! I got a new one I wanted to try called De Nigris “I Fruttati” Balsamic Fig Vinegar, and it worked perfectly in this recipe! I imagine any of their fruit balsamic vinegars or any regular balsamic vinegar would work!! The resulting strawberry flavor was incredible! Hubby went crazy over this dessert! I have a recipe for just the Roasted Balsamic Strawberry Sauce without the cobbler topping. It's great drizzled over freshly baked and toasted slices of the Chocolate Cream Cheese Pound Cake Recipe!
PIE RECIPE HELP
INGREDIENTS
Filling:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup cold water
1 tablespoon lemon peel
6 cups (three, 16-ounce packages) sliced strawberries; slice berries and measure
1 tablespoon Balsamic vinegar; use an excellent quality
2 tablespoons butter, diced
Biscuits:
1 3/4 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1/3 cup sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled, cut into pieces
1 large egg
about 1/2 cup milk
INSTRUCTIONS
Make the filling:
1. Position an oven shelf to the middle and preheat oven to 400 degrees F. Butter a 9 x 9-inch baking pan.
2. Combine the sugar and cornstarch in a medium-size, heavy bottomed saucepan.
Then, add in the cold water and stir until dissolved.
Cook over medium heat, stirring constantly, until thick and hot.
3. Add in the lemon peel.
4. Stir in the balsamic vinegar.
5. Stir in strawberries, and remove from heat.
6. Pour mixture into the baking dish, and dot with 2 tablespoons butter.
Make the biscuits:
1. In a large bowl, sift the flour, sugar, cream of tartar, baking soda and salt.
2. Using a pastry blender, cut in the butter until it looks like small peas.
3. In a small measuring glass cup, beat the egg and add enough milk to measure 1/2 cup.
4. Stir into the dry ingredients to make a soft dough–do not overmix. You may not need all of the milk mixture.
5. Drop large spoonfuls of dough randomly over the top of the fruit.
Bake:
Bake covering the top with foil if it seems to be browning too quickly, until a toothpick inserted in the topping comes out clean and the juices are bubbling, about 45 – 60 minutes.
SERVE
Serve warm.
STORAGE
In the refrigerator for a day or two. The biscuits are best eaten the day they are made.
