Stuffed Strawberries with a Tomato-Cinnamon Confiture and Balsamic Vinegar
Wonderful new flavors to combine with spring’s fresh strawberries: tomato and cinnamon. The fragrant tomato jam fills the large strawberries; balsamic vinegar is used as an accent sauce.
- Roma Tomatoes - 1 pound, peeled and seeded
- Sugar - 1-1/4 cups
- Cinnamon - 2 sticks
- Water - 1/4 cup
- Strawberries - 12 large
- Fresh mint sprigs - 12
- Fresh Raspberries - 1/2 pint
- Balsamic Vinegar - 1/4 cup
To make the stuffing: Coarsely chop the tomatoes and place them in a heavy-bottomed medium saucepan. Add the sugar, cinnamon, and water. Cook about 15 minutes until the mixture is thickened and the consistency of jam. As the mixture cooks, brush down the sides of the pan with a damp pastry brush to keep the sugar from crystalizing. Remove the tomato jam to a clean bowl. Let cook, cover, and store in the refrigerator.
To make the strawberries: Wash the strawberries and remove the stems. Carve the tops and trim the bottom of the strawberries so that they will stand. Spoon 1 teaspoon of tomato jam into each strawberry. Place 3 strawberries on each of 4 individual dessert plates. Garnish the top of each strawberry with a sprig of fresh mint, and arrange fresh raspberries decoratively around the plate. Drizzle each strawberry with 1 teaspoon of balsamic vinegar.