Name: Strawberries and Grapes with Balsamic and Red Wine Reduction
Total time: 35 min
Yield: Makes 6 cups
Ingredients: 3/4 cup balsamic vinegar; 1/4 cup dry red wine; 1/4 cup granulated sugar; Pinch table salt; 3 whole cloves; 1 tablespoon grated lemon zest; 1 tablespoon lemon juice; 1/4 teaspoon vanilla extract; 1 quart fresh strawberries, hulled and halved lengthwise (about 4 cups); 9 ounces (255 grams) red seedless grapes (large), each grape halved pole to pole (about 2 cups)

Why This Recipe Works

For the best summer fruit salad recipe, we dressed our fruit with a gastrique, a sauce made by means of a quick acid-sugar reduction, to create complex layers of flavor along with dazzling color and sheen.

Before You Begin

An inexpensive balsamic vinegar is fine for use in this recipe. Save your more costly, high-quality balsamic for other preparations in which the vinegar is not cooked.

Instructions

Simmer vinegar, wine, sugar, and salt in small, heavy-bottomed nonreactive saucepan over high heat until syrupy and reduced to 1/4 cup, about 15 minutes. Off heat, stir in cloves, lemon zest and juice, and vanilla; steep 1 minute to blend flavors, and strain. Combine strawberries and grapes in medium bowl; pour warm dressing over fruit and toss to coat. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.