Strawberry Dessert Sauce

Strawberry picking time

Just across the bay are fields covered with neatly lined rows of low, lush strawberry plants. A few weeks ago, crops began to come in and fresh berries were plentiful, just in time for pies, cakes, cobblers, jams ... you name it.

The stores are packed with rows of strawberries, all on sale, some two-for-one deals, and most shipped in from California. Hey, nothing wrong with the west coast but I say, if you can buy local, why not.

Here is a dessert sauce that is easy to make and really delicious on just about any thing from pound and sponge cakes, cream cheese cakes, ice cream - just about any dessert hankering for a dollop of strawberry sweetness. Enjoy!

Strawberry Dessert Sauce
makes about 3 cups
 

1/4 cup unsalted butter
1/2 cup brown sugar
4 cups fresh strawberries, halved
1/4 cup Grand Mariner or Cointreau
1/2 cup toasted pecans or almonds
In a large skillet, heat the butter over medium high heat. Stir in the sugar and cook about 3 minutes stirring or until fully dissolved. Increase heat a little and add the berries. Cook stirring continuously for about 5 minutes. Cook longer if berries are rather large. Remove from heat and stir in the liqueur and nuts.
You can store the sauce in the refrigerate in a sealed container for about a week.

Note: If you want to impress your guest, light the sauce in the pan (away from the heat source) before spooning it over your dessert.