Prev Recipe Next Recipe

Recipe courtesy of Damaris Phillips

Show: Southern at Heart

Episode: Strong Is the New Skinny

Save Recipe Print

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

Yield:: 4 servings

Level:: Intermediate

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

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.

My Private Notes

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