Strawberries Jubilee

Strawberries Jubilee Author: Canadian Living Credits: Strawberries Jubilee

Strawberries give a new twist to the classic cherries jubilee. The brilliant red syrup is a perfect foil for vanilla ice cream or to serve drizzled over pound or angel food cake.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2003

Ingredients

  • 2 strips orange rind (1/2 inch/1 cm wide)
  • 1 1/2 cup orange juice
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 tablespoons cornstarch
  • 3 cups halved strawberries
  • 1/4 cup brandy
  • 1/4 cup kirsch

Method

In large skillet over medium heat, stir together orange rind strips and juice, sugar and vanilla until sugar is dissolved, about 4 minutes. Bring to boil over medium-high heat.

Whisk cornstarch with 3 tbsp (50 mL) water; whisk into pan and boil, whisking constantly, until slightly thickened and glossy, about 1 minute. Discard orange rind strips. Add strawberries; cook just until softened, about 2 minutes.

In small saucepan, heat brandy over medium heat; remove from heat. With long match, ignite brandy and pour, still flaming, over warm berries. When flame dies, serve immediately.

Nutritional facts <b>Per serving:</b> about

  • Sodium 2 mg
  • Protein 1 g
  • Calories 106.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 23 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 58.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Strawberries Jubilee

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