Friday, July 9, 2010

Strawberry Sauce

Strawberries are so cheap these days that I had several "getting older" pints in the fridge. This was the perfect remedy to use a lot of older strawberries quickly. I topped crepes with them and then stored the rest for later use!

Strawberry Sauce

1 pint strawberries
1/3 c. white sugar
1 tsp. almond extract (my favorite) or vanilla extract
Wash strawberries and remove stems.

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.

After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

Wanna know what to do with it?
--Make banana splits with this and Sara's hot fudge sauce
--Drizzle over plain ol' cheesecake
--Spoon some over this ice cream, with or without the cinnamon (depending on how brave you're feeling)
--I'm envisioning this sauce atop a pizzookie with sugar cookie dough and lemon ice cream
--My proudest use of strawberry sauce: mix
a couple of tablespoons (depending on the size of the glass and your own personal taste) with this fresh-squeezed lemonade for strawberry lemonade. So so so so good...
--Chocolate waffles, anyone? If that's not your thing, you could put them on your favorite French toast, waffles, or pancakes. Speaking of French Toast- try this one!
--Drizzle over angel food cake and add a dollop of sweetened whipped cream.


Post a Comment