Glazed Strawberry Sundaes Food

STRAWBERRY SUNDAE SAUCE

Steps:

• Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it's at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool.
• Serve over ice cream with salted peanuts on top.

HOW TO MAKE GLAZED STRAWBERRIES

Steps:

• Rinse 16 strawberries and dry them with a paper towel. You can leave the stems on the strawberries or trim them off if you prefer. Ensure that the strawberries are completely dry since the sugar glaze won't stick to wet berries. Avoid using frozen strawberries for this recipe. They'll release too much moisture as they thaw and they'll become mushy.
• Insert a toothpick into the stem or big end of each strawberry. Push the toothpick about 1 inch (2.5 cm) deep into the strawberry. This will make it easier to dip the strawberries into the hot glaze. If you don't have toothpicks, you can use lollipop sticks or bamboo skewers.
• Put the sugar and water into a saucepan with a candy thermometer. Pour 1 cup (200 g) of granulated sugar along with 1⁄4 cup (59 ml) of water into a saucepan and clip a candy thermometer to the side of the saucepan. The tip of the candy thermometer should be near the bottom of the pan without touching it.Variation: To make red-glazed strawberries that have a cinnamon flavor, reduce the amount of sugar to 3/4 cup (150 g) and add 1/2 cup (112 g) of crushed cinnamon red hots along with the water. You can also substitute caster or superfine sugar for the granulated sugar.
• Heat the sugar syrup until it reaches 300 °F (149 °C). Stir the sugar so it mixes with the water and turn the burner to medium-high. Stir the mixture frequently as it liquifies and heats up to 300 °F (149 °C). Stir gently to prevent the hot syrup from splashing out of the saucepan. 300 °F (149 °C) on the candy thermometer is also called hard crack stage. If you don't have a thermometer, spoon a little syrup into a bowl of cold water. The syrup should break and crack if it's hot enough.
• Turn off the burner and dip the strawberries into the syrup. Carefully hold a strawberry by the toothpick and lower it into the hot syrup. Dip it down until all but the stem is glazed. Then place it on a sheet of parchment paper. Repeat this with the rest of the strawberries. Work quickly so the syrup doesn't have a chance to cool too much. The hot syrup can burn your skin, so use caution when you dip the berries.
• Let the strawberries harden and serve them within 2 hours. Leave the strawberries alone for a few minutes so they harden completely. For the best texture, serve the glazed strawberries within 2 hours. You can set them out for guests to pick up or place them on top of decorated cakes and tarts. The berries will begin to shrink under the glaze and they'll become too ripe after a few hours. This is why you should avoid making the glazed strawberries too far in advance.

GLAZED STRAWBERRY SUNDAES

Steps:

• In a skillet over medium heat, cook and stir strawberries in butter for 1 minute. Add sugar, lime zest and orange extract. Cook 1-2 minutes longer or until heated through. Serve over ice cream.

STRAWBERRY GLAZE

Steps:

• Combine sugar and water and cook for 15-20 minutes or until thickened. Stir periodically. Set aside to cool. Save a few strawberries for decoration and liquidize the rest.
• Combine the cooled sugar syrup, lime juice, colouring, liquidized strawberries and gelatin.
• Pour over the cheesecake and refrigerate till set.

STRAWBERRY GLAZE

Steps:

• Mash strawberries.
• Combine them with sugar and cornstarch in a heavy saucepan.
• Stir well.
• Cook oven medium heat until thick, stirring constantly.
• Stir in Grand Marnier.
• Cover and chill.