1/3 cup good-quality aged balsamic vinegar
1/4 cup brown sugar
2 pints fresh, in-season, strawberries
1 (8-ounce) container crème fraîche
Fresh mint leaves, sliced in chiffonade
Remove the stems and slice the strawberries lengthwise – small berries should be quartered, and larger berries can be cut in sixths or eighths.
In a bowl that will hold the berries, combine the balsamic vinegar and brown sugar. Add the strawberries and toss to coat. Cover and set aside to allow berries to macerate in the vinegar mixture at least 2 hours, re-tossing every half hour.
To serve, place a mound of berries on in a shallow bowl with a dollop of crème fraîche and a sprinkling of mint leaves.