Sauteed Strawberries With Black Peppercorn and Flamed With Grand MarnierMay 30, 2014 by Herve Bourdon
Currently, the United States, with Plant City, Florida (near Tampa), being the winter strawberry capital of the world, is the top producer of strawberries. However, France, where wild strawberries were favored for their medicinal purposes for hundreds of years, is known as the birthplace of garden strawberries. As demand increased for strawberries, they were planted in gardens and soon could be found throughout Europe. After strawberries shifted from wild to garden-grown, French explorers brought them to Chile and other countries.
Now, a few hundred years later, strawberries are a global favorite. They typically reach the height of demand during warmer months, so enjoy this simple yet elegant recipe next time you need a unique starter or dessert in a pinch. This recipe from Paris showcases creative flavors paired with strawberries, highlighting the best this fruit has to offer.
- 10 oz (285 g) — Strawberries
- 2 oz (50 g) — Salted Butter
- 2 oz (50 g) — Maple Syrup
- 1/4 tsp. (1 g) — Crushed Black Peppercorn
- 28 oz (80 cl) — Grand Marnier
- 20 oz (560 g) — Fresh Cream
- 8 head — Fresh Mint
- Cut strawberries in half.
- In hot pan, add butter until golden color. Add syrup. Put strawberries in mix. Add Grand Marnier flamed.
- Remove strawberries. Add cream. Reduce cream.
- Place strawberries inside plate. Add cream.
- Decorate plate with fresh mint.