Strawberriesinorangebutterscotchsauce Recipes

STRAWBERRIES IN COINTREAU

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 IN BUTTERSCOTCH SAUCE

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.

STRAWBERRIES IN ORANGE BUTTERSCOTCH SAUCE

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.