Photography by Yvonne Duivenvoorden
This recipe makes 8 servings
|Per serving: about||-|
|sat. fat||0 g|
- Portion size: 8
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.
- 2 strips 2stripsorange rind, (1/2 inch/1 cm wide)
- 1-1/2 cups 1-1/2cupsorange juice
- 1/2 cup 1/2cupgranulated sugar
- 1 tsp 1tspvanilla
- 2 tbsp 2tbspcornstarch
- 3 cups 3cupshalved strawberrystrawberries
- 1/4 cup 1/4cupbrandy or kirsch
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.
Source : Canadian Living Magazine: June 2003