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.
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