Strawberries with balsamic syrup
When I was seventeen, I lived and worked in Toronto for five months. It was a period of time right after high school when I hadn't yet decided if I wanted to remain in Trinidad or move abroad for college. So, I went to Canada. ( Supposedly the next best logical step considering I had many relatives there who would keep me in line, or so my parents hoped .)
After a month of sightseeing and catching up with relatives, it was time to get a part time job. That way, if I decided to go to college there, I would already have an idea of how the city works. My job: quasi sales girl for a small company that sold Indian spices, sauces, and chutneys. The owner travelled around the country to trade shows promoting and selling her products; I started working with her at the Convention Center in downtown Toronto.
So, there I was, in one of the most vibrant cities in the world, with the best options for food and the one thing that I gravitated towards was...chocolate covered bananas. A few yards down the aisle from our booth was another booth that sold all sorts of chocolate covered fruit, from bananas to pineapple to peaches. Every day after lunch I would buy some sort of chocolate covered confection. Small wonder I gained close to twenty pounds during those five months.
Now, whenever I feel for a chocolate banana, I make this balsamic syrup that substitutes well for the chocolate and also goes great with almost any fresh fruit. That is not to say I don't have the real stuff once in a while. :o)
1/2 cup balsamic vinegar
1/4 cup maple syrup
1/2 tsp vanilla extract
fresh fruit (strawberries, bananas, peaches, etc)
Add the balsamic vinegar and maple syrup to a heavy sauce pan set over medium heat. Cook for 7 to 8 minutes until thick and bubbly. Stir in the vanilla and serve immediately over fresh fruit or ice cream.