FRESH STRAWBERRY TOPPING

(Serves 6 to 8)

Ingredients:

1 quart fresh strawberries, washed, dried and hulled

1/4 to 1/3 cup superfine sugar

2 tablespoons raspberry preserves

2 tablespoons orange juice

1 to 2 teaspoons lemon juice

2 tablespoons Grand Marnier

Procedure:

Place strawberries in a colander and rinse with cold water.  Drain well.  Remove the stems and lay berries on several layers of paper toweling to further drain.

Measure 2 cups of the strawberries, cut them into quarters and place the berries in a medium-size bowl.  Set the remainder aside for later use.  Sprinkle the superfine sugar over the quartered berries, cover the bowl and allow the berries to stand 30 to 45 minutes or until the sugar has extracted some juice.  Stir the berries occasionally.

Empty the berries and juice into the basket of a processor fitted with the steel blade.  Add the raspberry preserves, the orange and lemon juices and process until smooth.  Pour the puree into a saucepan and on a low flame, bring to a boil.  Simmer for 5 minutes.  Remove the sauce from the heat, stir in the Grand Marnier and empty the sauce into a bowl to cool.

Thickly slice the remaining berries and just before serving fold into the cooled sauce.  Serve at room temperature.

Copyright @ 1997 by Carole Walter, CCP

   Copyright 2008

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