Hot Pepper Berry Strawberries with Island Sting Liqueur
Ingredients
20 grams unsalted butter
500 grams fresh Beerenberg strawberries
¼ teaspoon ground native pepper berry
20 grams caster sugar
1 nip Island Sting Honey Liqueur
Dash of fresh vanilla or vanilla extract
Vanilla ice cream or fresh cream to serve
Method
Melt butter in a large non-stick frying pan. When butter starts to go nut brown, add Beerenberg strawberries and toss for a few seconds. Add sugar and vanilla and toss again, then add the liqueur and cook for another 30 seconds.
If you feel confident, try to flame the liqueur to burn the alcohol off.
Serve Beerenberg strawberries in bowls with cooking liquid drizzled over and a little vanilla ice cream or fresh cream on the side.
Notes
If you can’t find native pepperberry, use coarsely ground black pepper instead. Island Sting Honey Liqueur is produced by Chain of Ponds winery. If you can’t find it, substitute brandy instead.
Recipe by Chris March and Freddie Monaghan, The Locavore, Stirling.
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1 day ago 
