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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 106 |
| pro | 1 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 23 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 2 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit C | 58% |
| folate | 7% |
Suggested Recipes
-
2 strips (1/2 inch/1 cm wide) orange rind
1-1/2 cups (375 mL) orange juice
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla
2 tbsp (25 mL) cornstarch
3 cups (750 mL) halved strawberries
1/4 cup (50 mL) brandy or kirsch
Preparation:
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.
Tags:
Source
Canadian Living Magazine: June 2003
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