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Strawberries with Balsamic Vinegar and Creme Fraiche

A very tasty dessert for a festive meal.
The amount of saturated fat (from the creme fraiche) can be greatly reduced if you use fat free sour cream or tofu cream (though the taste won't be the same). Strawberries have one of the lowest impact on blood sugar a fruit can have and bring lots of potent antioxidants. Blood oranges (or navel) will bring cold-fighting vitamin C.
Creme Fraiche or Sour Cream will bring much needed calcium.

Ingredients:

2 cups Balsamic Vinegar
2-3 pints of strawberries (washed, hulled and halved)
4 small oranges (blood oranges are preferred)
Blackberries or Blueberries (optional)
7.5 ounces Creme Fraiche or Sour Cream or Tofu Cream
Mint springs for garnish
Organic Cane Sugar to taste

Directions:

Peel oranges and remove membrane as much as possible. Cut into 1/2 inch pieces.
Add oranges to other fruits (strawberries, blueberries and blackberries if any).
Refrigerate while preparing Balsamic Syrup.
Put 2 cups of Balsamic Vinegar in small heavy saucepan and boil for 15 minutes approx or until it becomes bubbly and syrupy. DO NOT REDUCE too much or mixture will become burnt and stringy. Once reduced to syrupy texture, let cool down and as soon as it is not hot anymore, mix 1.5 Tbs of the mixture with the creame fraiche/tofu cream or sour cream. Pour over fresh fruits and mix.
You can add some sugar if you wish a sweeter taste but...you will be very surprised at the sweet taste Balsamic Vinegar develops once it has been boiled!

Enjoy!