Just across the bay are fields covered with neatly lined rows of low, lush strawberry plants. A few weeks ago, crops began to come in and fresh berries were plentiful, just in time for pies, cakes, cobblers, jams … you name it.
The stores are packed with rows of strawberries, all on sale, some two-for-one deals, and most shipped in from California. Hey, nothing wrong with the west coast but I say, if you can buy local, why not.
Here is a dessert sauce that is easy to make and really delicious on just about any thing from pound and sponge cakes, cream cheese cakes, ice cream – just about any dessert hankering for a dollop of strawberry sweetness. Enjoy!
Strawberry Dessert Sauce
makes about 3 cups
1/2 cup brown sugar
4 cups fresh strawberries, halved
1/4 cup Grand Mariner or Cointreau
1/2 cup toasted pecans or almonds
In a large skillet, heat the butter over medium high heat. Stir in the sugar and cook about 3 minutes stirring or until fully dissolved. Increase heat a little and add the berries. Cook stirring continuously for about 5 minutes. Cook longer if berries are rather large. Remove from heat and stir in the liqueur and nuts.
You can store the sauce in the refrigerate in a sealed container for about a week.
Note: If you want to impress your guest, light the sauce in the pan (away from the heat source) before spooning it over your dessert.