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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A brilliant after dinner dessert, on its own, or served over a mound of vanilla ice cream or honeyed yoghurt ... maybe add some shavings of chocolate if you are feeling exceedingly indulgent. Small berries work best for this recipe. Read more . choose berries which are nicely shaped and red all over, but not over ripe. Ingredients:
1 quart dry strawberries |
1 cup brandy |
2 cups sugar |
Directions:
1. Wash strawberries, remove stems and weight to ensure you have a full quart of usable berries.
2. Put the berries in a jar or crock with a tight cover.
3. Mix the brandy and sugar together and warm over low heat.
4. Stir until sugar is dissolved and then pour over berries.
5. Cover tightly and put where you will see them often enough to remind yourself to invert them from time to time (about 2 or 3 times a week).
6. Best on a pantry shelf in the cool and dark, but one you visit often.
7. Let the berries marinate in the brandy sauce for 3 months.
8. They will give up some of their liquid and become smaller and paler in colour while they are marinating.
9. After 3 months they are ready to eat and will keep for about a year (if you can keep them that long!)
10. After that, they begin to lose their flavour, but are still safe to eat.
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