DZEN TREE FARM, Inc. "Where Family Traditions Are Made" 215 Barber Hill Road South Windsor, CT 06074 Phone: (860) 648-2233 | Email: dzentree@aol.com

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Strawberry Kabobs With Balsamic Port Glaze

½ cup balsamic vinegar

½ cup good quality port

2 ½ tbsp. brown sugar

24 whole, medium strawberries

2 tbsp. unsalted butter, melted

4 ounces blue cheese, room temperature, cut in 4 wedges

Purchased or homemade biscotti

4 bamboo skewers 

          In a small saucepan, combine vinegar, port, and brown sugar; bring mixture to boil and continue cooking until reduced by half about 20 to 30 minutes. The mixture should have the consistency of a glaze thick enough to coat the back of a spoon. Keep warm over very low heat.

          Meanwhile, thread 6 strawberries on each of 4 presoaked bamboo skewers. Brush berries lightly on both sides with melted butter. Place kabobs in center of cooking grate and grill, cut side down, over low heat until just beginning to brown, 1 ½ to 2 minutes. Turn skewers over and grill one minute more. Lay each skewer on a desert plate and drizzle with glaze. Slice the cheese into 4 wedges and arrange on the plates along with a couple of biscotti. Serve at once.