Recipe - Pot Roasted Strawberries With Butterscotch Sauce

FOR THE BUTTERSCOTCH SAUCE
1 284 millilit double cream
75 g Soft brown sugar; (3oz)

TO ACCOMPANY THE SAUCE
450 g Punnet strawberries; washed
and stalks
; removed

TO GANISH
Fresh mint sprigs

To make the butterscotch sauce; place the double cream and sugar in a
saucepan and bring gently to the boil, over a moderate heat. Stir
continuously until the sugar begins to caramelise and the mixture turns
light brown. Remove from the heat and put to one side.

Meanwhile, heat another empty saucepan until very hot. Carefully place in
the strawberries, cover with the lid and shake on the heat for
approximately 34 minutes.

Transfer the warmed strawberries to individual serving dishes and pour over
the butterscotch sauce. Garnish with fresh mint sprigs and serve
immediately.

Converted by MC_Buster.

NOTES : A lovely combination of warmed strawberries and creamy butterscotch
sauce. Yummy!

Converted by MM_Buster v2.0l.