Strawberries and Syrup
This preparation takes fresh strawberries to another level. Paired with whipped or sweet cream, these berries are pure indulgence. They can be served over pancakes, waffles, or French toast for brunch, spooned over pound cake, or paired with biscuits for shortcake. They can even make a relatively healthy dessert spooned over nonfat Greek yogurt with a grating of fresh cinnamon or nutmeg to liven things up.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Rinse the strawberries and pat dry. Remove the stems.
Step 2
Put the syrup, Grand Marnier, and salt in a bowl. Stir to combine. Add the strawberries and toss to coat. Put the strawberries and the juices in a medium vacuum bag. Vacuum seal using an extended run time if possible so the machine works to pull air out of the strawberries’ cells. The color of the fruit will transform from bright red to dark red.
Step 3
Refrigerate the strawberries in the bag for 30 minutes. Cut open the bag, pouring the juices into a bowl, and put the strawberries on a cutting board. Cut the strawberries into quarters and put them in the bowl with the juices. Toss the strawberries to coat evenly.
