Prep 30 mins
Cook 0 mins
How odd-sounding a name for a strawberry recipe! Pot-roasted strawberries?! If serving this to guests, you may well want to rename this recipe. It's a Sainsbury’s recipe (Sainsbury's is an English supermarket chain) which I found on Jamie Oliver’s website. This recipe so simply exemplifies the maxim that less is - or so often can - be more. You could, of course, add your favourite liqueur. Cointreau or Grand Marnier come to mind. The cooking time in this recipe is in effect preparation time, so no 'cooking time' has been listed separately. When cooking with so few ingredients, the quality of those ingredients is, of course, of paramount importance.
- 284 ml double cream
- 75 g soft brown sugar
- 450 g fresh strawberries, washed and stalks removed
- 8 fresh mint sprigs (for garnish)
- THE BUTTERSCOTCH SAUCE: place the double cream and sugar in a saucepan and bring gently to the boil, over a moderate heat. Stir continuously until the sugar begins to caramelise and the mixture turns light brown. Remove from the heat and put to one side.
- THE STRAWBERRIES: heat another empty saucepan until very hot. Carefully place in the strawberries, cover with the lid and shake on the heat for approximately 3-4 minutes. Transfer the warmed strawberries to individual serving dishes and pour over the butterscotch sauce.
- GARNISH: garnish with fresh mint sprigs and serve immediately.
Warm strawberries not in a pie, what a concept. The adults liked it, the children didn't, so this gets 3 stars.