Strawberries
Posted: Fri Apr 24, 2009 9:20 pm
With the season not too far away, this is a tried and tested favourite and its easy:
STRAWBERRIES WITH CARDAMON - Serves 6-8
Ingredients:
900g/2lb fresh strawberries
85g/3oz butter
50g/2oz brown sugar (or to taste)
½ teaspoon of ground cardamon (discard husks and just use small seeds within. Grind them with pestle and mortar)
425ml/ ¾ pint of double cream
½ teaspoon of vanilla extract
1 tbs of armagnac or brandy
Method:
1. Ahead of time prepare the strawberries, pulling hulls or gouging out with a knife. Set aside.
2. Melt butter in a large saucepan over a low heat, add brown sugar and add cardamon and heat until sugar has dissolved – about 2 minutes. Add 75ml/ 2 ½ fl oz of the double cream and the strawberries and warm through – this takes a couple of minutes stirring gently. Remove from heat.
3. Whip the remaining cream and when nearly stiff, beat in the Armagnac (or brandy) and the vanilla. Put the strawberries in dishes and top with the Armagnac cream.
STRAWBERRIES WITH CARDAMON - Serves 6-8
Ingredients:
900g/2lb fresh strawberries
85g/3oz butter
50g/2oz brown sugar (or to taste)
½ teaspoon of ground cardamon (discard husks and just use small seeds within. Grind them with pestle and mortar)
425ml/ ¾ pint of double cream
½ teaspoon of vanilla extract
1 tbs of armagnac or brandy
Method:
1. Ahead of time prepare the strawberries, pulling hulls or gouging out with a knife. Set aside.
2. Melt butter in a large saucepan over a low heat, add brown sugar and add cardamon and heat until sugar has dissolved – about 2 minutes. Add 75ml/ 2 ½ fl oz of the double cream and the strawberries and warm through – this takes a couple of minutes stirring gently. Remove from heat.
3. Whip the remaining cream and when nearly stiff, beat in the Armagnac (or brandy) and the vanilla. Put the strawberries in dishes and top with the Armagnac cream.
