Fraises Marinees Aux Calvados (Strawberries in Calvados)

"If you are lucky enough to pick your own berries, pick nice ripe little ones for this so you don't have to slice them--not that sliced strawberries won't look and taste lovely as well."
photo by Mrs Goodall photo by Mrs Goodall
photo by Mrs Goodall
photo by Mrs Goodall photo by Mrs Goodall
Ready In:
1hr 15mins




  • Place the strawberries in a bowl and add the Calvados and toss.
  • Let the berries marinate at least an hour.
  • Add the sugar, stir gently, and set aside.
  • Whip the cream to a stiff peak.
  • Place a bed of cream on each of four chilled plates, leaving a slight hollow in the center for the berries.
  • Lightly sprinkle the edge of the plates with cinnamon.
  • Mound the strawberries in the center of each plate.
  • Drizzle any accumlated juice over the berries.
  • Serve with Sables (Norman sugar cookies, recipe posted separately).

Questions & Replies

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  1. These were great and so easy. Don't forget to add the "accumulated juices", it's what takes this dish over the top!!
  2. AHA ! Chef Kate, you must have eated in one of the same small restaurants as we, and THIS is one of the ULTIMATE simple but exquisite desserts served !! I can't wait for strawberry season to make this, but MUST hide a tad of the really good Calvados we brought back. Thanks for the memory of a lovely evening in a VERY small town in Normandy ! Janey
  3. Lovely, simple fruit dessert and definitely elegant enough for company. You've done it again, Kate.


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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