Prep 20 mins
Cook 2 hrs
From a cookbook called "No Jacket Required" put out by Neiman Marcus and the recipe was contributed by Virginia Kopacz Valley from California. She said that this recipe was made by a restaurant in Innsbruck, Austria, called Kapelles. She and her husband had it on their honeymoon. I included chilling time in the preparation time.
- 2 pints fresh strawberries
- 4 tablespoons sugar
- 3⁄4 cup orange juice
- 1 lemon, juice reserved
- 5 black peppercorns, crushed
- 1 pint vanilla ice cream
- whipped cream, sweetened to taste
- confectioners' sugar, for garnish
- Remove strawberry stems, and cut strawberries into thick slices.
- In a heavy saucepan, over medium heat, melt sugar until light brown and caramelized.
- Remove from heat and let cool slightly.
- Stir in orange and lemon juice (combined juices should measure 1 cup).
- Raise heat to medium-high and stir until all particles are dissolved.
- Add strawberries and bring to a boil.
- Reduce heat to medium low and simmer for 15 minutes, or until liquid is reduced by half, sprinkling pepper over berries while simmering; do not stir.
- Let cool at room temperature and chill for 1 1/2 hours to 2 hours.
- To serve, spoon 1/4 of the sauce onto 4 flat plates. Place a scoop of vanilla ice cream on top slightly to the side and a dollop of whipped cream slightly to the other side and sift confectioner's sugar over plate to dust.
- *Note: the sauce may be frozen. For a more exotic flavor use 1/2 cup of orange juice plus 1/4 cup of orange-flavored liqueur.
I did not make this for myself but for my boss and her friends at a lunch on Friday. They raved over it, and all left with the recipe. (I had a taste of the sauce and it was lovely) Beautiful presentation as well. It was also very easy to put together without alot of fuss. Thanks!