Sorry I haven’t been around lately but my elder sister is visiting me from Cyprus and we have a lot of catching up to do, so I do not find time to spend on the computer. However, I wanted to communicate today with you to wish you a Happy Easter and post a very easy and quick recipe.
This sauce is perfect as topping on ice creams, crepes, pan cakes, waffles or other desserts such as my Tutti Frutti Yoghurt dessert. You can incorporate it in other puddings and panna cotta or drain the sauce from the liquid and mix it in whipped creams for cakes or to make your own ice cream. Leftover liquid can also be used to make strawberry flavoured puddings without adding any additional sugar.
The cooking time is about 10 – 15 minutes, from boiling point, on medium heat mixing now and then. The amount of sugar is up to you if you want this sauce to be very sweet, increase the amount of sugar. If they are cooked more time they will become like jam.
*If the strawberries are still wet after washing them do not add the water mentioned in the recipe as it will take more time for the sauce to be ready. The brandy is optional and you can use any other liqueur you like to flavour the sauce.
Preparation time: 10 minutes
Cooking time: 10 – 15 minutes
- 1 tbsp butter
- 300 grams fresh strawberries, cut into small pieces
- ½ cup sugar
- 1 shot brandy or other liqueur or 3 tbsp water*
- 1 tbsp lemon juice
- Wash, hull and cut the fruit into small pieces.
- Heat the butter in a frying pan and saute the strawberries. Add the brandy and mix until the alcohol evaporates.
- Add sugar and mix occasionally for about fifteen minutes. (Some pink foam will form on top but you don’t have to skim it as its only the sugar boiling).
- Add the lemon juice, mix and set aside to cool before serving on your favourite dessert.
- Store the remaining sauce in the refrigerator for up to a week.
Another similar recipe follows for KIWI sauce.
Kopiaste and Kali Orexi!