1. Wash the mint, pat dry, and remove the leaves. In a sauté pan, bring 20 cl of water with the sugar to a boil. Gently add the mint leaves one by one to the syrup to preserve their shape. Simmer for 10-15 minutes over low heat until the liquid evaporates and forms a blond caramel.
2. Brush a flat plate with sunflower oil. Remove the pan from the heat as soon as the syrup starts to caramelize. Carefully place the mint leaves on the oiled plate, spacing them apart to prevent sticking. Let cool completely.
3. Wash, drain, and hull the strawberries. Cut them in half or quarters based on size.
4. Heat the butter in a pan. Add the strawberries, caster sugar, and toss gently for one minute. Pour in the balsamic vinegar and reduce for about 1 minute, shaking the pan.
5. Divide the strawberries into dessert cups.
6. Season with a few grinds of black pepper.
7. Serve warm, garnished with the cooled caramelized mint leaves.
Aceto balsamico is crafted from Trebbiano grape must in Modena, aged in oak barrels for rich, complex flavors.
Find it in health food aisles, supermarkets' specialty sections, or delicatessens.
