Strawberries Romanoff

By • May 31, 2010 • 0 Comments

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Author Notes: When I first had strawberries like this, it was just with sour cream and brown sugar, and the strawberries weren't macerated. And that's a wonderful way to serve them when they're fresh. But I usually found myself wanting to keep strawberries on hand for two or three days, and that meant macerating, so I altered the recipe to accommodate that. I keep strawberries in my refrigerator throughout the season, and make creme fraiche (which is not truly creme fraiche, but close enough) about twice a week, and I often have this for breakfast as well as dessert.Kayb

Serves 4

Strawberries

  • 1 pound strawberries
  • 2 tablespoons sugar
  • 1 tablespoon balsamic vinegar
  • 8 tablespoons creme fraiche
  • 4 tablespoons brown sugar
  1. Rinse, cap and halve or quarter strawberries. Sprinkle with sugar and balsamic vinegar; toss gently. Refrigerate for at least an hour.
  2. Scoop a serving of strawberries into a dessert dish. Top with 2 tablespoon creme fraiche and sprinkle with 1 tablespoon brown sugar. Serve immediately.

Sweetened Creme Fraiche

  • 1/2 cup heavy cream
  • 1/4 cup plain yogurt
  • 1 tablespoon sugar
  1. Whisk all ingredients until yogurt is smootlhly blended into cream. Allow to sit and thicken on countertop for 3-4 hours. Will keep in the refrigerator for 3-4 days. Wonderful on any kind of fruit.
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Tags: breakfast, brunch, can be made ahead, Easy, seasonal, serves a crowd, Summer

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