Strawberries with Honey-Rosemary Whipped Cream and Candied Rosemary

Name: Strawberries with Honey-Rosemary Whipped Cream and Candied Rosemary
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 4 servings
Ingredients: 1 pound strawberries, hulled and quartered (about 2 cups); 1 tablespoon orange liqueur; 1/2 cup heavy cream; 1 tablespoon honey; 3 sprigs fresh rosemary; 1 1/2 cups sugar; Vegetable oil, for oiling rack

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Level: Intermediate

Total: 2 hr 35 min (includes chilling time)
Active: 35 min

Yield: 4 servings

Level: Intermediate

Total: 2 hr 35 min (includes chilling time)
Active: 35 min

Yield: 4 servings

Ingredients

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1 pound strawberries, hulled and quartered (about 2 cups)

1 tablespoon orange liqueur

1/2 cup heavy cream

1 tablespoon honey

3 sprigs fresh rosemary

1 1/2 cups sugar

Vegetable oil, for oiling rack

Directions

Combine the strawberries and orange liqueur in a bowl and set aside at room temperature for 30 minutes or cover and refrigerate for 1 hour.
Combine the cream, honey and 1 sprig of the rosemary in a small saucepan. Bring to a simmer over medium heat and cook for 2 to 3 minutes, stirring occasionally. Set aside to cool to room temperature, then refrigerate, covered, until well-chilled
Meanwhile, break the remaining rosemary into small sprigs and combine them in a small saucepan with 1/2 cup water and 1 cup of the sugar. Bring to a boil, stirring to dissolve the sugar, then remove the rosemary from the syrup using tongs and toss it in a bowl with the remaining 1/2 cup sugar. Transfer the candied rosemary to a lightly oiled cooling rack or silicon pad to dry.
Strain the chilled cream into a stainless steel bowl and whisk until soft peaks form. Divide the macerated strawberries between four bowls. Top each with two tablespoons of whipped cream and a sprinkling of candied rosemary. Serve.