Strawberries with Balsamic Vinegar

(recipe from The Philadelphia Inquirer)

1/3 cup balsamic vinegar
2 tsp. granulated sugar
1/2 tsp. lemon juice
3 pints fresh strawberries, hulled, cut lengthwise into 1/4-inch slices
1/4 cup packed light brown sugar
Ground black pepper, to taste

Bring the vinegar, sugar, and lemon juice to a simmer in a small, heavy-bottomed saucepan over medium heat.  Simmer, reducing syrup by half (about 3 Tbsp.), about 3 minutes.  Transfer syrup to a small bowl; let cool.

With a spoon, lightly toss the berries and brown sugar in a large bowl.  Let stand until the sugar dissolves and the berries exude some juice, 10 to 15 minutes.  Pour the cooled vinegar syrup over the berries.  Add pepper; toss to combine.

Divide berries among dessert bowls or goblets.  Serve.

("The strawberries can stand alone, but other possibilities abound:  Ladle them over mascarpone cheese, spoon them over ice cream, or use them to jazz up a shortcake.  You can even move from the dessert line and toss them with spinach leaves and toasted pecans as a very different salad course."  I ate them alone, and they were delightful!)