Ingredients:
4 cups fresh strawberries, hulled, washed, dried ( only slice if large)
2 tablespoons calvados
1/4 cup sugar
1 cup heavy cream ( NOT ultra-pasteurized)
cinnamon
Directions:
Place the strawberries in a bowl and add the Calvados and toss.
Let the berries marinate at least an hour.
Add the sugar, stir gently, and set aside.
Whip the cream to a stiff peak.
Place a bed of cream on each of four chilled plates, leaving a slight hollow in the center for the berries.
Lightly sprinkle the edge of the plates with cinnamon.
Mound the strawberries in the center of each plate.
Drizzle any accumlated juice over the berries.
Serve with Sables (Norman sugar cookies, recipe posted separately).
Servings: 4
Time preparation: 15 min.
Time total: 75 min.