Pot Roasted Strawberries With Butterscotch Sauce
| 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)
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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