Balsamic-Glazed Strawberries and Oranges: ChefMD™
Aired on Lifetime Television for Women
Sunday, July 16 and October 29, 2006
Show 318
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Strawberries are rich in phenols that reduce the activity of the COX enzyme which causes inflammation. Great for joint pain, strawberries are a super anti-inflammatory. They act in the same way as NSAIDS, nonsteroidal, anti-inflammatory drugs. "Strawberries are truly medicinal!" Dr. John La Puma tells us. The brighter the color of a fruit, the more antioxidants it has. For dessert, or a real treat at breakfast, try this delicious ChefMD™ approved recipe for balsamic-glazed oranges and strawberries. Balsamic vinegar is made from white grape juice and aged up to 25 years. Glazed with brown sugar, a dash of nutmeg and garnished with juniper berries for a hint of muskiness, this fruit dish is really special!
Did you know?
Balsamic vinegar is made from white Trebbiano grape juice, and gets its dark color and pungent sweetness from aging in wood barrels for years. Store air-tight in a cool, dark place. Unopened, it will keep indefinitely. Once opened it can be stored for about 6 months.
Preparation Tip:
Never wash strawberries until just before you are ready to prepare them. Also, keep their tips and caps intact. Doing so will keep the berries fresh and flavorful.
Sweet Balsamic-Glazed Oranges & Berries
Preparation time: 10 minutes
Cooking time: 3 minutes
4 servings
194 calories per serving, 4% from fat
Ingredients:
4 navel oranges
4 cups hulled strawberries, sliced
One-quarter cup balsamic vinegar
One-quarter cup packed light brown sugar
1 tablespoon juniper berries, crushed (optional)
One-quarter teaspoon nutmeg, preferably freshly grated
Pomegranate seeds (optional)
Preparation:
Peel oranges and cut crosswise into one-quarter inch thick slices. Arrange on four serving plates. Arrange strawberries over the orange slices. In a small saucepan, combine vinegar, brown sugar, and, if desired, juniper berries. Bring to a boil over medium heat, stirring occasionally. Strain out juniper berries if using. Drizzle mixture over fruit; top with nutmeg. Garnish with pomegranate seeds, if desired.
Substitutions:
If you can find them, use blood oranges—their flesh and juice are tomato-red, but orange-sweet.
Tips:
The balsamic glaze thickens as it sits. If you use the juniper berries, be sure to strain them from the glaze before serving. Their aroma lasts just long enough to perfume the sauce, and deepen its flavor. These berries are too strong to eat by themselves. The optional pomegranate seeds provide crunch and visual delight. When they are in season in the fall and winter, make sure to buy a whole pomegranate, just for the wonder of those nuggets of tartness and crunch, and to make this dish exceptional.
Nutritional Analysis:
Total fat (g): .9
Fat calories (kc): 8.1
Cholesterol (mg): 0
Saturated fat (g): .1
Polyunsaturated fat (g): .3
Monounsaturated fat (g): .1
Fiber (g): 7.9
Carbohydrates (g): 48
Sugar (g): 40
Protein (g): 2.7
Sodium (mg): 11
Calcium (mg): 11
Magnesium (mg): 38
Zinc (mg): .3
Selenium (mcg): 2
Potassium (mg): 645
Flavonoids (mg): 7.4
Lycopene (mg): 0
Vitamin A (RE): 43
Beta-carotene (RE): 96
Vitamin C (mg): 184
Vitamin E (mg): 1.09
Thiamin B1 (mg): 0.19
Riboflavin B2 (mg): 0.17
Niacin B3 (mg): 0.9
Vitamin B6 (mg): 0.17
Folic acid (mcg): 83