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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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THIS SAUCE was first served to me by my mother, who was a wonderful cook. During these months when strawberries are so plentiful, I like to keep this sauce on hand so I can improvise a delightful dessert for just the two of us. It's delicious over ice cream or angel food cake. -Joyce Courtney, West Chester, Ohio Ingredients:
1 cup sliced fresh strawberries |
1 tablespoon sugar |
3/4 teaspoon cornstarch |
1/8 teaspoon almond extract |
ice cream or angel food cake |
Directions:
1. Combine the strawberries and sugar in a small bowl; cover and refrigerate for 2-3 hours. Drain, reserving juice. Set berries aside. Add water to juice to measure 1/2 cup; pour into a saucepan. Stir in cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in extract. Pour over berries; fold gently. Chill. Serve over ice cream or cake. Yield: 3/4 cup.
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