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Sugared Strawberries

How to cook: Sugared Strawberries

Strawberries, when freshly picked and at the height of their summery sweetness, are a joy, they should be simply eaten on their own. At other times strawberries may need a little assistance to coax out their full potential as in this recipe.


2 pints ripe, red strawberries, washed, dried, hulled and halved

250 g fresh ricotta cheese

1 tablespoon Amaretto liqueur plus extra to serve

1/2 teaspoon balsamic vinegar


1/2 stick of cinnamon, crushed

6 peppercorns, crushed

6 tablespoons sugar

8-cm strip of lemon zest


To make the spiced sugar put the cinnamon, peppercorns, sugar and lemon zest in an electric coffee grinder or small spice grinder. Grind in continuous bursts to make a powdery spiced mixture.

Put the strawberries in a bowl and spoon half the mixture on top, gently stirring and mixing to encourage the juices to run. Leave for 10 minutes. Meanwhile, press the ricotta through a sieve into a bowl with the back of a spoon. Mix in the liqueur the remaining spiced sugar and the vinegar to form a cream.

To serve, put spoonfuls of the creamy mixture in small, stemmed glasses or glass or china dishes, then pile the berries on top and sprinkle them with a few extra drops of liqueur.

makes 4 servings

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