I hope you all had a good Passover or a happy Easter. If you are participating in Monday, Mmm ... Dessert, then be sure to leave your post's link below.Strawberry season is just starting and will be at its peak all through the month of May and into June depending on your climate and the strawberry varieties. It's time to enjoy them, every which way we can. This is a great recipe to use over sundaes or any kind of ice cream. You can decorate cakes and cheesecakes. It's delicious poured over yogurt, or it can be mixed into some sour cream for a very sweet and fast dessert. I know you will enjoy this strawberry glaze recipe. Enjoy!
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| Flickr/Piccolina Photography Sweet Stella Steals Strawberries. |
2 cups strawberries
1 cup sugar
2 tablespoons cornstarch
2 tablespoons liqueur of choice (optional)
Wash and hull strawberries. Dice 1 cup of the strawberries and pulse the other cup of strawberries in food processor to a thick puree. Do not liquify or over-process. Pour all strawberries, sugar, and cornstarch into a saucepan and stir over medium heat until thickened. Remove from heat, add optional liqueur, cover and let stand until cool.
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Go post your desserts at A Well-Seasoned Life too. Kim has just started a brand new dessert party, just like me. Also invited to share this recipe at Carolyn's Strawberry Linky which continues through May 1st., and at Eating in Winnipeg.
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Hi Joy! I've linked up my White Texas Sheet Cake. I've also have my own linky party and would love to have you link up. It's at http://www.wellseasonedlife.com/2011/04/sweet-indulgences-sunday-1.html.
ReplyDeleteKim
Kim: Thanks for linking up and for the invitation to your party. I added your link to this post, so my own readers can link to your dessert party too.
ReplyDeleteThanks so much for the invite...I can't wait to check out some new desserts!
ReplyDeleteoh this looks great! thanks for sharing!!
ReplyDeletehi! i added a couple from each of my blogs! i just commented above from my other blog, but i thought i would comment also from my food blog, which i'm following you from! you have a great site! thanks for stopping by mine!
ReplyDeleteLisa and Amanda: Thanks for linking up and for following me. :-) Always appreciate that.
ReplyDeleteThanks for stopping by Lark's Country Heart.
ReplyDeleteI just added my Strawberry Cobbler to your link.
I hope you will link up to "Made it on Monday"
*link ups are every WED.-SAT*
http://larkscountryheart.blogspot.com/
This is perfect. It is strawberry picking time in the Carolinas!
ReplyDeleteFound ya on the Well Seasoned Life Linky! You got a new follower! Would appreciate a follow back!
ReplyDeleteI would also love you to join this dessert up on my "strawberry linky" party!
http://cookinformycaptain.blogspot.com/2011/04/calling-all-strawberries-linky.html
"See" ya soon!
This sounds delish - visiting you from Cookin' for My Captain's strawberry linky (:
ReplyDeleteI wanna try this recipe--how do you suggest "storing" this?
ReplyDeleteCarolyn: I would prefer to make it as needed. However, since there is sugar (a good preservative), it is cooked, and especially if you use the optional alcohol, it should keep in a glass jar in the refrigerator for at least a few days. You could also try storing it when it is still hot, and let the lid vacuum itself (pseudo-canning).
ReplyDeletethis sounds tasty! thanks for linking this one up too!
ReplyDelete