STRAWBERRIES WITH CARAMEL-BALSAMIC SAUCE
Steps:
- FOR CARAMEL: Bring cream and 2 tablespoons water to boil in heavy small saucepan. Remove from heat. Stir sugar with remaining 2 tablespoons water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Remove from heat; add cream mixture and butter (mixture will bubble vigorously). Return to low heat; stir until caramel is smooth. (Can be made 1 day ahead. Cover and chill. Bring to simmer before using.) FOR STRAWBERRIES: Melt butter in heavy large nonstick skillet over high heat. Add strawberries and sugar and saute strawberries until lightly browned on all sides, about 2 minutes. Add vinegar to skillet and stir 1 minute, then add hot caramel to skillet and boil 1 minute. Arrange berries in shallow serving dishes, spooning caramel sauce over. Garnish with pistachios and serve.
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