Strawberries In Orange Butterscotch Sauce Food

STRAWBERRIES IN BUTTERSCOTCH SAUCE

Steps:

• Wash and hull strawberries and keep to one side.
• ---------Sauce-----------.
• Heat sugar and syrup over a low heat, stirring occasionally, until the sugar has dissolved.
• Cook a further 5 minutes.
• Remove from heat and stir in cream and essence.
• Beat for 2 minutes until the sauce is smooth and glossy.
• Serve the strawberries with the sauce, hot or cold.

BUTTERSCOTCH SAUCE

Steps:

• In a heavy saucepan, combine sugar, milk, margarine and corn syrup.
• Over medium heat, stirring often, bring to a simmer.
• Immediately remove from heat.
• (Sauce can be covered and refrigerated for up to one week).

STRAWBERRY ORANGE JUICE SAUCE

Steps:

• Working in batches, puree berries and juice in blender.
• Transfer to bowl.
• (Can be made one day ahead. Cover and chill.).

STRAWBERRY ORANGE SAUCE

Steps:

• In a small saucepan, heat the liqueur and orange juice over medium heat.
• Stir in 1 3/4 cups strawberries. Cook for 2 minutes, stirring frequently.
• Stir in the sugar. Cook for 2 to 3 minutes, or until the berries soften. Remove from the heat.
• Stir in the remaining 1 3/4 cups strawberries. Serve hot or pour into a small airtight container and refrigerate until ready to serve.
• Cinnamon Blueberry Sauce
• Substitute fresh blueberries for the strawberries and use 2 tablespoons of fresh orange juice. Add 1/2 teaspoon ground cinnamon when stirring in the sugar.
• Nutrition information
• (Per serving)
• Calories: 33
• Total fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 7g
• Fiber: 1g
• Sugars: 5g
• Protein: 0g
• Calcium: 11mg
• Potassium: 102mg
• Dietary Exchanges
• 1/2 fruit
• Nutrition information (CINNAMON BLUEBERRY SAUCE)
• (Per serving)
• Calories: 45
• Total fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 11g
• Fiber: 2g
• Sugars: 8g
• Protein: 1g
• Calcium: 6mg
• Potassium: 58mg
• Dietary Exchanges
• 1 fruit

STRAWBERRIES IN ORANGE JUICE

Steps:

• Wash the strawberries quickly without letting them soak.
• Remove the stems.
• Place the berries whole into the dish in which they are to be served.
• Sprinkle generously with sugar and pour over the orange juice.
• Leave to macerate, covered, in the refrigerator for a couple of hours before serving.

STRAWBERRIES IN COINTREAU

Steps:

• Place the strawberries and Cointreau in a medium bowl and stir until well combined. Cover and place in the fridge for 1-2 hours to macerate.
• Run a vegetable peeler to peel along the long edge of the block of chocolate to make chocolate curls. Set aside until serving.
• To serve, spoon the strawberry mixture into serving bowls. Top with cream and chocolate curls.

CINNAMON RAISIN BREAD PUDDING WITH ORANGE BUTTERSCOTCH SAUCE

Steps:

• -------CinnamonRaisin Bread Pudding-----------.
• Peel and cube the apples.
• In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
• Remove from heat.
• In a 10" x 8" pan, layer bread cubes and apple cubes.
• In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
• Pour mixture over bread and apple cubes and allow to sit 15 minutes.
• Place pan with apples and bread in a larger pan and fill with water to 1" of the top.
• Back in 350-degree oven for 35 minutes or until knife comes out clean.
• Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream.
• -----------OrangeButterscotch Sauce------------.
• In sauce pan melt butter, then add brown sugar and allow to bubble.
• Add orange liqueur and fresh orange juice and allow to reduce to half.
• Add heavy cream and reduce until lightly thickened.