Strawberries To Die For With Cointreau Sauce Recipes

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STRAWBERRIES IN COINTREAU



Strawberries in Cointreau image

Make and share this Strawberries in Cointreau recipe from Food.com.

Provided by Sonya01

Categories     Dessert

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

250 g strawberries, washed, hulled, halved (1 punnet)
2 tablespoons Cointreau liqueur
60 g good-quality dark chocolate
3 tablespoons double heavy cream

Steps:

  • Place the strawberries and Cointreau in a medium bowl and stir until well combined. Cover and place in the fridge for 1-2 hours to macerate.
  • Run a vegetable peeler to peel along the long edge of the block of chocolate to make chocolate curls. Set aside until serving.
  • To serve, spoon the strawberry mixture into serving bowls. Top with cream and chocolate curls.

STRAWBERRIES WITH COINTREAU



Strawberries With Cointreau image

This one takes a couple hours because the strawberries have to soak up the cointreau, so allow enough time for that. If you don't want to whip your own whipped cream just use it from a can! This is from The Vancouver Sun Newspaper, 1996.

Provided by Punky Julster

Categories     Dessert

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 8

1 orange, for zest
4 tablespoons granulated sugar
6 tablespoons water
4 tablespoons Cointreau liqueur or 4 tablespoons orange-flavored liqueur
4 cups strawberries, halved or quartered
1/2 cup whipping cream
powdered sugar, to sweeten the whipped cream to your taste
4 whole strawberries, for garnish

Steps:

  • Peel wide strips of zest without the pith from orange and cut into very thin strips. (Put aside rest of orange for another use.).
  • In small saucepan, combine granulated sugar and water; bring to the boil over high heat.
  • Add orange zest; reduce heat and simmer for 10 minutes.
  • Remove from heat and let syrup cool; stir in liqueur.
  • Put berries in bowl.
  • Add syrup and orange zest; set aside for 2 hours.
  • Whip cream and sweeten to taste with powdered sugar.
  • Serve strawberries topped with whipped cream and garnished each serving with a whole strawberry.

STRAWBERRIES TO DIE FOR - WITH COINTREAU SAUCE



Strawberries to Die for - With Cointreau Sauce image

Make and share this Strawberries to Die for - With Cointreau Sauce recipe from Food.com.

Provided by JoyfulCook

Categories     Dessert

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 lbs strawberries, husked and washed
1 1/2 tablespoons Splenda sugar substitute
1 tablespoon Cointreau liqueur (orange liqueur)
1 cup cream or 1 cup ice cream

Steps:

  • Wash and hull the strawberries. Pick out the over ripe or very ripe ones.
  • Cut strawberries in half and sprinkle the Splenda.
  • To make the sauce, roughly chop the remaining strawberries in a blender and blend for about 15 seconds, tossing in the Contreau and 1/2 tbpn of the Splenda. Chill and serve with the choice of light cream or ice cream.

STRAWBERRIES IN COINTREAU



Strawberries in Cointreau image

This is delicious and it makes quite a lot so if you stop at step 1 it makes a great dessert served in stemmed glassware with cream or ice-cream - although I did make this to top Classic Pavlova #174892.

Provided by Ninna

Categories     Dessert

Time 20m

Yield 1 pavlova

Number Of Ingredients 5

500 g strawberries (2 punnets)
2 -3 passion fruit
Cointreau liqueur, to taste
1/2-1 tablespoon icing sugar
1 -2 teaspoon arrowroot

Steps:

  • Hull and halve strawberries, leaving about 8 whole for pavlova decoration, and put into a medium bowl; scoop passionfuit into bowl; add Cointreau to taste & sugar and chill for an hour or two.
  • Before topping pavlova with strawberries and passionfruit, drain juice from the fruit, being careful not to lose any of the passionfruit pulp; taste and add more Cointreau and sugar if necessary.
  • Thicken the juice with arrowroot over a low heat to make a pouring sauce, not too thick as it will thicken as it chills - amount of arrowroot needed depends on how much juice you have from the strawberries.
  • After adding cream to pavlova, top with the strawberries, both sliced and whole (leave leaves on whole strawberries) and pour over the sauce.

Nutrition Facts : Calories 251.2, Fat 1.8, SaturatedFat 0.1, Sodium 15.2, Carbohydrate 61.1, Fiber 13.8, Sugar 39.1, Protein 4.2

BERRIES WITH COINTREAU



Berries With Cointreau image

This is a refreshing summer dessert our friend Margaret makes each Boxing Day. It is not exactly as Margaret makes it because I made this from memory, it was never written down, but it does taste the same. The first couple of times I made this I used custard powder as I didn't have arrowroot, it worked fine. Make whatever quantity you need and use fresh or frozen berries, it is flexible. The berries look lovely served in martini glasses with bowl on the table for guests to have seconds.

Provided by Ninna

Categories     Dessert

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 7

300 g fresh strawberries, & washed
1 (300 g) packet frozen blueberries
1 (300 g) packet frozen mixed berries
1 (300 g) packet frozen raspberries
Cointreau liqueur, to taste
2 tablespoons arrowroot
2 tablespoons honey (or icing sugar)

Steps:

  • Hull and halve most of the strawberries, leaving some whole for decoration.
  • Using a clear glass bowl for display add frozen berries and fresh strawberries and mix together, leaving the whole strawberries for later.
  • Put Cointreau, arrowroot and honey into a small saucepan and heat until it starts to thicken, then add about 1/4 of the berries from the glass dish and puree or blend with a stick blender.
  • Pour pureed berries over the mixed berries in the glass bowl and mix well, keeping the whole strawberries on top for decoration.
  • Taste now before chilling and adjust flavours, by adding more Cointreau and sweetener if necessary - I usually just add icing sugar instead of more honey.
  • Cover with cling wrap and chill then serve with ice-cream or whipped cream.

Nutrition Facts : Calories 83.3, Fat 0.2, Sodium 1.1, Carbohydrate 21.6, Fiber 2.6, Sugar 17.3, Protein 0.6

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