Strawberry Parfait with Fresh Normandy Cream

1/2 cup packed brown sugar
3 tbsp. raspberry or balsamic vinegar
2 cups strawberry slices
1/4 cup crème fraîche
1½ tsp. sugar

Sorbet:
2 cups sliced strawberries
1/4 cup sugar
2½ tsp. fresh lemon juice

To prepare strawberries, combine the brown sugar and vinegar in a medium bowl,
stirring with a whisk; add 2 cups strawberries, stirring gently to coat.
Cover and chill 4 hours, stirring occasionally.

To prepare cream, combine the crème fraîche and 1½ tsp. sugar, stirring well
until sugar dissolves. Cover and chill.

To prepare sorbet, combine 2 cups strawberries, 1/4 cup sugar and juice in a
blender or food processor; process until smooth. Strain the strawberry
mixture through a sieve over a large bowl, and discard solids. Pour mixture
into the freezer can of an ice-cream freezer; freeze according to the
manufacturer's instructions. Spoon sorbet into a freezer-safe container;
cover and freeze 1 hour or until firm.

To assemble parfaits, spoon sorbet into each of 8 champagne flutes; top with
strawberries. Spoon cream over each serving. Drizzle remaining juices from
the strawberries over each serving.