Strawberries in Cointreau

Name: Strawberries in Cointreau
Yield: 2
Cuisine: French
Ingredients: 250g strawberries; 60ml Cointreau; 50g butter; 2 tablespoons brown sugar; Vanilla bean ice cream, for serving

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

Hull strawberries and cut them in half or quarters, depending on size.
Put them in a bowl and pour the Cointreau over them.
Cover and leave at room temperature for an hour or so.
Melt butter in a frying pan, add sugar and stir until bubbling.
Add strawberries and marinating juices and stir for a minute or so until they begin to soften.
Serve strawberries in Cointreau over vanilla ice cream.