Active Time

　　10 min

　　Total Time

　　30 min

　　This sophisticated blend of strawberries, red-currant jelly, balsamic vinegar, and bay leaves may just replace chocolate sauce as your favorite ice cream topping.

　　

Ingredients

Makes 4 servings

　　1/3 cup red-currant jelly

　　2 Turkish bay leaves or 1 California

　　1 tablespoon balsamic vinegar

　　1 pound strawberries (1 quart)

　　1 pint vanilla ice cream or plain thick yogurt such as Greek

　　

Step 1

Gently heat jelly, bay leaves, and vinegar in a 1- to 2-quart saucepan over low heat, stirring, until melted. Remove from heat and let stand while preparing strawberries.

　　

Step 2

Trim strawberries and halve lengthwise, then transfer to a bowl. Reheat jelly mixture over low heat and pour over strawberries. Let macerate, stirring occasionally, 20 minutes. Serve berries and juices with ice cream, layered if desired.