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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.

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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


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