See Also: Desserts · San Benito County Cooks · Sauces and Marinades
Strawberry Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve over any good quality sponge cake, or strawberry crepes for a grand dessert when strawberries are in season!
1/4 cup unsalted butter
1/3 - 1/2 cup raw sugar
2-3 cups fresh red ripe strawberries, cut in half
4-5 dried Blenheim apricots, snipped
2 teaspoons good quality balsamic vinegar or 1/2 cup port wine
2 fresh mint sprigs, snipped finely
cake slices, or ice cream as desired
Melt the butter in skillet and add the sugar and stir over moderately high heat until dissolved, about 2 minutes. Add the berries and apricots, and cook about 1 minute until the berries begin to release their juices. Using a slotted spoon, gently transfer the berries to a bowl and set aside. Continue to boil the sauce about 1-2 minutes to reduce it until slightly thickened. Pour the sauce over the berries and add the vinegar and snipped mint leaves. Cool a little while and serve over cake or ice cream.
Recipe created 1997-06-20.
