Strawberries With Kahlua Cream

Recipe by Leggy Peggy
READY IN: 25mins
SERVES: 8-10




  • For the Kahlua cream, put the ingredients (except the heavy cream) in a food processor. Process until combined, scraping down sides as needed. Add the cream and process again briefly. Refrigerate until needed.
  • If strawberries are different sizes, cut the largest ones in half. Otherwise leave whole.
  • When you are ready to make the berries and pecans, preheat oven to 350 degrees. *If you decide not to roast the berries, you can stir the berry ingredients together and put them in the fridge to marinate for a few hours. and skip steps 5 and 6.
  • Chop pecans. Spread them on a baking tray. Toast them in the oven for about 8 minutes. Cool.
  • Put berries in an oven-proof pan (such as glass) on a sheet of baking paper. Sprinkle with castor sugar, maple syrup and balsamic vinegar. Stir well.
  • Roast strawberries in oven for 15 minutes, shaking the pan or stirring every 5 minutes.
  • Dish the berries into bowls and spoon over any pan juices. Serve immediately, topped with a good dollop of Kahlua cream. Garnish with toasted pecans. Add mint sprigs (if desired).