- In a saucepan, combine the strawberries and sugar. Bring to a boil over medium heat, stirring frequently, and let simmer for 6 to 8 minutes. In a blender, purée until smooth. Strain. Let cool. Cover and refrigerate for 1 hour and 30 minutes. To speed up the cooling process, place in the freezer, stirring frequently until it is at room temperature. Add the sliced strawberries and stir well. Set aside.
- In a saucepan, bring the maple syrup and balsalmic vinegar to a boil. Cook until a candy thermometer reads 225°F (110°C), about 5 minutes. Remove from the heat and transfer the syrup to a bowl. Let cool and cover.
- In a bowl, whip the cream with the sugar. Keep in the refrigerator until ready to serve.
- In six cold sundae glasses, spoon half of the strawberry mixture, cover with a scoop of ice cream and drizzle with balsamic syrup. Continue with another scoop of ice cream, the remaining strawberry mixture and top with the whipped cream. Finish with a drizzle of balsamic syrup.
This recipe is from Ricardo’s book "Meals for every occasion”.