Try this Strawberries with Blood Oranges and Balsamic Creme Fraiche recipe, or contribute your own.
Suggest a better descriptionPeel oranges, removing as much of the orange pith as possible. Add peeled oranges to hulled and halved strawberries and refrigerate until serving.
Stir balsamic syrup into creme fraiche and blend. To serve, put fruit into small glass bowls and spoon a dollop of balsamic creme fraiche on top. Garnish with mint sprig.
Balsamic syrup:
Pour 2 cups of balsamic vinegar into a small heavy saucepan. Cook over high heat for 12 to 15 minutes, until it becomes syrupy and bubbles begin to form. Be careful not to over-reduce, or the syrup wil become burnt and stringy. Remove from heat and let cool. Put in airtight container and keep refrigerated until ready to serve.
Do not add the balsamic syrup to the creme fraiche while the syrup is still hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1125g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 702 | ||
Calories from Fat: 402 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.7g | 60 % | |
Saturated Fat 24.6g | 123 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 110.6mg | 34 % | |
Sodium 179.2mg | 6 % | |
Potassium 1695.2mg | 45 % | |
Total Carbohydrate 76.2g | 22 % | |
Dietary Fiber 18.2g | 73 % | |
Sugars, other 57.9g | ||
Protein 10.5g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 702
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