Pot Roasted Strawberries With Butterscotch Sauce

God's sovereign election and man's exercise of responsibility in choosing Jesus Christ seem opposite and irreconcilable truths - and from our limited perspective they are opposite and irreconcilable. That is why so many earnest, well-meaning Christians throughout the history of the church have floundered trying to reconcile them. Since the problem cannot be resolved by our finite minds, the result is always to compromise one truth in favor of the other or to weaken both by trying to take a position somewhere between them. We should let the antimony remain, believing both truths completely and leaving the harmonizing of them to God.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy			4	Servings

INGREDIENTS

1		284 millilit double cream
75	g	Soft brown sugar, 3oz
450	g	Punnet strawberries, washed
		and stalks
		removed
		Fresh mint sprigs

INSTRUCTIONS

To make the butterscotch sauce; place the double cream and sugar in a
saucepan and bring gently to the boil, over a moderate heat. Stir
continuously until the sugar begins to caramelise and the mixture
turns light brown. Remove from the heat and put to one side.
Meanwhile, heat another empty saucepan until very hot. Carefully  place
in the strawberries, cover with the lid and shake on the heat  for
approximately 3-4 minutes.  Transfer the warmed strawberries to
individual serving dishes and  pour over the butterscotch sauce.
Garnish with fresh mint sprigs and  serve immediately.  Converted by
MC_Buster.  NOTES : A lovely combination of warmed strawberries and
creamy  butterscotch sauce. Yummy!  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Luck has nothing to do with it”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 72 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 5.5mg Potassium: 29.5mg Carbohydrates: 18.5g Fiber: <1g Sugar: 18.2g Protein: <1g