Strawberriesinorangebutterscotchsauce Recipes

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

Steps:

• Combine the strawberries and sugar in a small bowl; cover and refrigerate for 2-3 hours. Drain, reserving juice. Set berries aside. Add water to juice to measure 1/2 cup; pour into a saucepan. Stir in cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in extract. Pour over berries; fold gently. Chill. Serve over ice cream or cake.

Steps:

• Hull strawberries, and if large, slice in half.
• Melt butter in a medium sized pan, add brown sugar and cook until sugar is just starting to melt.
• Add the orange juice and rind, and cook stirring until sugar has dissolved.
• Stir in the cream.
• Add the strawberries and warm through gently.
• (Take care not to overheat strawberries as they can otherwise become acidic in taste.) Warm brandy separately, light, and pour over strawberries.
• Serve over vanilla icecream or crepes.

Steps:

• Stem the strawberries and put them in a serving bowl. Sprinkle with the sugar and pour over the juice. Cover and leave to macerate several hours or overnight before serving.

Steps:

• In a medium bowl, mix together the strawberries, sugar, zest and salt to coat well. Cover and allow to rest for 1 hour.
• Add the mixture to a blender and puree until smooth.

Steps:

• Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring constantly, and cook until the strawberries are very soft, a good 5 minutes. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine-mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until almost all of the liquid is in the bowl. Set the pulp aside.
• Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan, add 1/4 cup of the pulp back in and boil again for 3 minutes over medium-high heat. Skim off any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Refrigerate it to thicken and serve it cold.

Steps:

• Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.

Steps:

• In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

Steps:

• Wash and hull strawberries and keep to one side.
• ---------Sauce-----------.
• Heat sugar and syrup over a low heat, stirring occasionally, until the sugar has dissolved.
• Cook a further 5 minutes.
• Remove from heat and stir in cream and essence.
• Beat for 2 minutes until the sauce is smooth and glossy.
• Serve the strawberries with the sauce, hot or cold.

Steps:

• Place sugar and 1/4 cup water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat, and simmer until sugar is completely dissolved. Remove from heat, and allow the syrup to cool completely. Place half the berries in the jar of a blender; add the syrup. Puree until smooth; pass through a fine sieve or colander. Chop remaining berries; stir into strawberry puree. Serve (or store in an airtight container, refrigerated, for up to 3 days).

Steps:

• Combine ingredients in medium saucepan over medium-low heat; stir gently until sugar dissolves and berries are soft, about 10 minutes.
• Remove from heat and cool.

Steps:

• Place the strawberries in a large bowl. Sprinkle the sugar evenly over the berries, and stir to evenly coat all of the fruit. Let stand at room temperature for 10 minutes, stirring occasionally. Cover and chill until ready to serve.

Steps:

• Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
• Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Whisk 2 tablespoons water and cornstarch in a small bowl.
• Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
• Transfer mixture to a blender and puree until smooth.

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Steps:

• Mix sour cream, brown sugar and Brandy in a bowl.
• In a separate bowl, whip cream until starts to thicken and add sugar--whip until thick.
• Fold cream into sour cream mixture and blend well.
• Serve with fresh strawberries.