This tangy dessert is made with fresh blood oranges and strawberries.
4 blood oranges (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
1 punnet strawberries (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
½ cup balsamic vinegar to make 1 tbsp balsamic syrup (Tina’s Gourmet Deli, Shop 33-35, Dairy Hall)
1 cup crème fraîche (Bill’s Farm, Shop 17-20, Dairy Hall)
6 mint leaves, shredded (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
Peel and cut the blood oranges into segments.
Hull and halve the strawberries and mix with the oranges.
Make the balsamic syrup by putting the balsamic vinegar in a saucepan and cooking over a high heat for 10–12 minutes until bubbles form and the mixture has reduced and is syrupy. Cool.
Mix the crème fraîche with the balsamic syrup, and stir to combine.
Spoon the fruit into glass bowls, add the crème fraîche mixture and top with mint leaves to serve.