📝 About This Recipe
This dish elevates the humble summer berry into a sophisticated dessert by utilizing the intense heat of the grill to caramelize natural sugars and deepen the fruit's aromatic profile. The marriage of warm, smoky strawberries with a sharp, syrupy balsamic reduction creates a complex flavor profile that is both rustic and refined. Finished with a cloud of honeyed mascarpone and a whisper of fresh black pepper, it is a quintessential celebration of Italian-inspired summer alfresco dining.
🥗 Ingredients
The Fruit
- 2 pints Fresh Strawberries (large, firm berries with stems removed)
- 1 tablespoon Extra Virgin Olive Oil (high quality, fruity profile)
- 1 tablespoon Granulated Sugar (for macerating)
- 1/4 teaspoon Black Pepper (freshly cracked)
Balsamic Reduction
- 1/2 cup Balsamic Vinegar of Modena (good quality, not white balsamic)
- 1 tablespoon Honey (wildflower or clover)
- 1 sprig Fresh Thyme (to infuse the syrup)
Sweet Cream Base
- 8 ounces Mascarpone Cheese (chilled)
- 1/4 cup Heavy Whipping Cream (cold)
- 2 tablespoons Powdered Sugar (sifted)
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
Garnish
- 6-8 pieces Fresh Mint Leaves (chiffonade or small leaves)
- 2 tablespoons Pistachios (shelled and toasted, roughly chopped)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Preheat your outdoor grill to medium-high heat (approximately 400°F/200°C). If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
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2
In a small saucepan over medium-low heat, combine the balsamic vinegar, honey, and the sprig of thyme. Simmer gently for 8-10 minutes until the liquid reduces by half and coats the back of a spoon. Remove from heat, discard the thyme, and let cool to room temperature.
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3
Wash the strawberries and pat them completely dry with paper towels. It is crucial they are dry so they sear rather than steam.
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4
In a large bowl, gently toss the whole strawberries with the olive oil, granulated sugar, and freshly cracked black pepper until evenly coated.
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5
Thread 4-5 strawberries onto each skewer. Leave a small amount of space between each berry to ensure the heat can circulate and char the sides.
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6
Prepare the cream: In a medium bowl, whisk together the mascarpone, heavy cream, powdered sugar, and vanilla bean paste until light and fluffy. Do not over-whisk or the mascarpone may grain.
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7
Clean the grill grates thoroughly and lightly oil them to prevent sticking.
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8
Place the strawberry skewers directly onto the hot grill grates. Grill for 1-2 minutes per side, turning once, until distinct grill marks appear and the berries just begin to soften and release their juices.
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9
Remove the skewers from the grill immediately. You want the berries warm and slightly charred, but still holding their shape.
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10
To serve, place a generous dollop of the sweetened mascarpone cream in the center of four dessert plates.
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11
Carefully slide the warm strawberries off the skewers and arrange them over and around the cream.
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12
Drizzle the thickened balsamic reduction generously over the berries and cream.
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13
Finish the dish by sprinkling the toasted pistachios, fresh mint, and a tiny pinch of flaky sea salt over the top.
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14
Serve immediately while the berries are still warm and the cream is cold for the perfect temperature contrast.
💡 Chef's Tips
Choose berries that are ripe but firm; overripe berries will turn to mush on the grill. If you don't have a grill, a cast-iron grill pan on the stovetop works beautifully to achieve the same char. Avoid using 'Balsamic Glaze' from a plastic bottle; making your own reduction provides a much cleaner, brighter acidity. For an extra layer of flavor, add a teaspoon of lemon zest to your mascarpone mixture. Watch the berries closely; they can go from perfectly charred to disintegrated in less than thirty seconds.
🍽️ Serving Suggestions
Pair with a chilled glass of Brachetto d'Acqui or a sweet Moscato d'Asti. Serve alongside a slice of toasted almond cake or buttery shortbread cookies. For a brunch twist, serve these grilled berries over thick slices of French toast or Greek yogurt. Add a small scoop of high-quality vanilla bean gelato if you prefer a frozen element over mascarpone. Accompany with a hot espresso to balance the sweetness of the balsamic reduction.