As a treat for the kids at breakfast, I caramelize bananas in a pan with sugar, cinnamon, and vanilla. This is an offshoot of that.
INGREDIENTS:
2 cups strawberries, hulled and halved lengthwise 1 tablespoon vanilla sugar -OR- 1 tablespoon sugar –and- 1 teaspoon vanilla extract 1 teaspoon powdered cinnamon Butter as neededMETHOD:
Place the berries into a non-reactive bowl. If using the vanilla sugar, just sprinkle it over the berries and toss to coat evenly. If using vanilla and sugar, sprinkle the berries with the vanilla and toss to coat. Then add the sugar and toss to coat.
Place the berries cut-side up, and lightly dust with cinnamon.
Place a 10-inch non-stick pan over medium-high heat and get hot. Lightly butter the pan, using just enough to film the pan.
Place the berries cut-side down in the hot butter. Cook until the surface is caramelized.
Turn the berries and cook just enough to caramelize the tops a bit.
Serve hot.
Chef’s Notes and Tips:
Try these at breakfast on their own or on waffles and pancakes. They are good for dessert with ice cream, with or without whipped cream. They are also nice with a creamy vanilla yogurt.
Serves: 2-4
Source: Chef Andrew E Cohen
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