Simple satisfying dessert

Yesterday I went to a local farmers' market. I admit to being lucky that there are several in my area and they all boast bountiful amounts of fruits and veggies, as well as nuts, olive oils, breads, coffee, and more. I set my calendar to remind me of the Saturday morning farmers' market because I am always forgetting otherwise. So now I go more often.

I bought three quarts of organic strawberries there. When I got home I stole some oranges from a neighbor's tree. This tree grows untended and its fruits spill over the fence separating our lots, so it's fair! It's also true that I can get these fruits but my neighbors can't reach them without going into my yard.

I looked on the web for simple recipes featuring these two fruits, and came across the following on ChefMD:

Sweet Balsamic-Glazed Oranges and 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
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The recipe is easy to make, delicious, and rather gourmet in effect. You can see the recipe on the website here:

http://www.chefmd.com/recipe_display.php?id=18

Also on this page is a video showing the doc-chef talking about the virtues of strawberries and making the dish. Excellent.