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| Strawberry toppings for any occasion |
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| Written by Anne Willhoit |
| Monday, 22 June 2009 21:17 |
 your berries are going soft, try a cooked topping. Strawberry Puree (fresh) This bright red sauce is good on anything but can really dress up a cheesecake. 2 cups strawberries ¼ cup of sugar ½ cup strawberry jam 1 tbls. fresh lemon juice Wash, hull, and dice the berries. Toss with sugar and let stand in the refrigerator (to release juices.) While you're waiting, in a small saucepan, bring the jam to a low simmer over medium heat. Stir frequently until the jam darkens, about 3 minutes. Stir in the lemon juice. Pour this mixture over the strawberries, cover, and cool to serve. Makes 2 cups puree. Strawberry Sauce (cooked) Even though this sauce is cooked, it is still has a very fresh taste and preparation. 3 cups strawberries ½ cup sugar 1 tsp. vanilla Wash, hull, and dice berries. Combine all ingredients and bring to a simmer. Reduce heat and cook for about 7 minutes. Take off heat to cool. Using a blender or food processor, puree the mixture. If you like a seedless sauce, run it through a food mill or push through a fine mesh sieve with the back of a spoon. Makes about 1 ½ cups sauce. Strawberry Syrup Use this thick syrup for pancakes or to stir into sodas or milkshakes. 2 cups strawberries, ¼ cup sugar ¼ cup water + 2 tbls. 1 tbls. vanilla 1 tbls. cornstarch Wash, hull, and dice berries. In a saucepan, combine berries, sugar, and ¼ cup of the water. Bring to a simmer. In the saucepan and over the heat, mash with a potato masher. Continue to simmer until thick and foamy. (Total simmer time is 3 minutes.) In a small bowl, add 2 tablespoons of water to vanilla. Whisk in the cornstarch. Take your strawberries off the heat and stir in the cornstarch mixture. Cool or serve warm. Makes 1 cup of syrup. |
