From The Country Cookbook, Belinda Jeffery, Lantern, 2010.
Strawberries are plentiful at the moment—and cheap—so it’s always good to find recipes that can enhance the strawberry but not change its basic nature. I generally turn to Belinda Jeffery when I’m looking for inspiration as she usually does not disappoint.
For these drunken strawberries a punnet was sliced and placed in a bowl with a tablespoon caster sugar and a tablespoon Grand Marnier. These were left to soak a little while the cream was prepared.
I quickly made a praline with pecans. When it was time to eat the strawberries, ½ cup cream was beaten until nicely thickened and 2 tablespoons of the praline crushed until fine were folded in. It was served on the berries with a couple of pieces of praline.
A good and easy dish: the strawberries enlivened with a little alcohol and with a cream with crunch. We had it again the following night.
Ease of cooking: ✔✔✔✔✔
Post a Comment