I hear you say it ... well what is so special about ice-cream ... quite simply this sauce ... it takes a little planning because you need to start making it two days ahead of time ... but it is well worth the effort and is really sublime
1 punnet fresh strawberries (only the brightest and prettiest will do)
1 teaspoon coarse black cracked pepper
4 tablespoons sugar
5 mls butter
On day one: cut the strawberries in half, place in a saucepan, add the pepper, pour the sugar over the top, cover with saucepan lid, and set aside, in a cool place (but not the fridge) and away from ants and such ...
On day two: the strawberries will have generated their own syrup, so now all you do is bring the pan to the boil slowly and stirring gently, allow to boil for 5 minutes at a low temperature and then stir in the butter, allow to melt giving it a glossy sheen. Set aside, allow to cool and refrigerate.
On the day: simply serve with lashings of yummy, good quality ice cream.
1 punnet fresh strawberries (only the brightest and prettiest will do)
1 teaspoon coarse black cracked pepper
4 tablespoons sugar
5 mls butter
On day one: cut the strawberries in half, place in a saucepan, add the pepper, pour the sugar over the top, cover with saucepan lid, and set aside, in a cool place (but not the fridge) and away from ants and such ...
On day two: the strawberries will have generated their own syrup, so now all you do is bring the pan to the boil slowly and stirring gently, allow to boil for 5 minutes at a low temperature and then stir in the butter, allow to melt giving it a glossy sheen. Set aside, allow to cool and refrigerate.
On the day: simply serve with lashings of yummy, good quality ice cream.