Strawberries give a new twist to the classic cherries jubilee. The brilliant red syrup is a perfect foil for vanilla ice cream or to serve drizzled over pound or angel food cake.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2003
Ingredients
Method
In large skillet over medium heat, stir together orange rind strips and juice, sugar and vanilla until sugar is dissolved, about 4 minutes. Bring to boil over medium-high heat.
Whisk cornstarch with 3 tbsp (50 mL) water; whisk into pan and boil, whisking constantly, until slightly thickened and glossy, about 1 minute. Discard orange rind strips. Add strawberries; cook just until softened, about 2 minutes.
In small saucepan, heat brandy over medium heat; remove from heat. With long match, ignite brandy and pour, still flaming, over warm berries. When flame dies, serve immediately.
Nutritional facts <b>Per serving:</b> about
- Sodium 2 mg
- Protein 1 g
- Calories 106.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 23 g
%RDI
- Iron 2.0
- Folate 7.0
- Calcium 1.0
- Vitamin C 58.0
