Strawberries in Cointreau

Strawberries in Cointreau

So simple, it’s hardly a recipe at all, strawberries in Cointreau is my go-to dish when I want a super-quick delicious finish to a meal. It’s perfect for a night in for two, and just as easily multiplied for a casual dinner party. In summer, when it’s easier to get full-flavoured strawberries, I often just marinate them for a few hours or overnight, and don’t bother cooking them. I enjoyed a sparkling rosé from Pierre’s Wines in the Hunter Valley with this. It’s much drier than you’d normally serve with dessert, but I liked the contrast, and the smoky, funkiness from the wood-matured pinot noir that’s blended into the chardonnay-pinot base before bottling. For a more conservative match there’s always a little more Cointreau.

Serves 2

Ingredients
  • 250g strawberries
  • 60ml Cointreau
  • 50g butter
  • 2 tablespoons brown sugar
  • Vanilla bean ice cream, for serving
Method
  1. Hull strawberries and cut them in half or quarters, depending on size.
  2. Put them in a bowl and pour the Cointreau over them.
  3. Cover and leave at room temperature for an hour or so.
  4. Melt butter in a frying pan, add sugar and stir until bubbling.
  5. Add strawberries and marinating juices and stir for a minute or so until they begin to soften.
  6. Serve strawberries in Cointreau over vanilla ice cream.

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