| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
May 1990 |
1 |
servings |
INGREDIENTS
| 1 |
|
In a food processor puree the; stirring, for 3 |
|
|
; strawberries and force the puree, minutes, or until |
|
|
; through a fine sieve into a saucepan., it is thickened. |
|
|
; Add the honey and the lemon juice and, Let the strawberry |
|
|
; boil the mixture, mixture cool to |
|
|
; room temperature. |
|
|
; In a bowl cream |
|
|
; together the butter |
|
|
; and the strawberry |
|
|
; mixture. Let the |
|
|
; butter stand, |
|
|
; covered, in a cool |
|
|
; place for 1 hour to |
|
|
; allow the flavors |
|
|
; to develop. Serve |
|
|
; the butter with |
|
|
; croissants or |
|
|
; toast. |
INSTRUCTIONS
Gourmet May 1990
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Converted by MM_Buster v2.0l.
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