Recipe by KLHquilts
I found this yesterday at about.com, and am very surprised there's nothing like it on Recipezaar (at least, I can't find it). We served this over nonfat yogurt cheese, but it would be equally delicious over just about anything. Cooking time is refrigeration time.
Top Review by email@example.com
This was amazing! I used a pound of strawberries; maybe that was the same amount as was called for. Anyway, this is to die for! Thanks so much. I never would have come up with this on my own!
- 2 pints strawberries
- 1⁄4 cup honey
- 4 tablespoons Grand Marnier (or any other orange-flavored liqueur, I used Triple Sec)
Directions See How It's Made
- Wash, then hull strawberries. Don't use strawberries that are "bad" -- overripe, underripe, moldy, squashed, resemble Richard Nixon -- if there's a white crown on a strawberry, don't use it.
- Set aside 6-8 strawberries, and roughly chop the rest of them. Irregular shapes are good.
- Take the 6-8 strawberries that were set aside, chop 'em too, then mash them with a fork so you've got a rough strawberry puree.
- Mix the chopped strawberries and the mashed strawberries in a bowl, trying to coat the whole pieces as much as possible.
- Add the honey, then the Grand Marnier, to the bowl. Stir gently until it's all coated.
- Refrigerate at least two hours, then serve over whatever pleases you.
- Note: If you don't want to use liqueur, you can substitute lemon juice and a teaspoon or two of lemon zest.