A delicious, versatile strawberry sauce perfect for topping ice cream, cheesecake, and baked brie. Stir it into fresh lemonade or gin and tonic for a bold, refreshing take on cocktails.
Prep Time:
15 minutes plus 60 minutes resting time
Cook Time:
30 minutes
Serves:
2 cups sauce
Ingredients
1 Package (16 ounces) Driscoll's Strawberries, hulled and sliced
1/4 Cup granulated sugar
Juice of one lemon
1 vanilla bean
1/8 Tsp. salt
1/8 Tsp. cardamom
1
PLACE strawberries into a large bowl.
2
ADD 1/4 cup sugar, juice of 1 lemon, 1/8 teaspoon salt, and 1/8 teaspoon cardamom.
3
SPLIT vanilla bean in half lengthwise using a sharp paring knife.
4
SCRAPE seeds carefully from vanilla bean halves.
5
ADD seeds and vanilla bean halves to strawberry mixture.
6
TOSS mixture to combine ingredients.
7
ALLOW mixture to rest at room temperature for 30 minutes to 1 hour.
8
PREHEAT oven to 375˚F.
9
REMOVE and DISCARD vanilla bean halves from strawberry mixture.
10
POUR mixture into a 9-inch x 13-inch baking dish.
11
BAKE about 30 minutes or until strawberries are tender.
12
USE immediately or STORE in refrigerator in sealed container for up to two weeks.
