Ingredients for Strawberries In Orange Butterscotch Sauce
- Fresh Strawberries
- Dark Brown Sugar
- 4 tablespoons (1/2 stick) unsalted butter
- Orange
- 1 tablespoon grated orange zest
- 1/2 cup heavy cream
- 1 tablespoon brandy (optional)
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How to Make Strawberries In Orange Butterscotch Sauce
- Hull 1 pound of fresh strawberries. If large, slice in half.
- Melt 4 tablespoons (1/2 stick) of unsalted butter in a medium-sized saucepan over medium heat. Add 1/2 cup packed light brown sugar and cook, stirring constantly, until the sugar just begins to melt and caramelize (about 2-3 minutes).
- Add 1/4 cup fresh orange juice and 1 tablespoon grated orange zest. Cook, stirring constantly, until the sugar is completely dissolved and the sauce begins to thicken slightly (about 1-2 minutes).
- Stir in 1/2 cup heavy cream. Reduce heat to low and simmer for 1 minute, stirring occasionally, until the sauce is smooth and slightly thickened.
- Gently add the hulled strawberries to the sauce. Warm through for 2-3 minutes, being careful not to overcook the strawberries.
- In a separate small saucepan, gently warm 1 tablespoon of brandy (optional). Carefully ignite the brandy (if using, take caution and use in a well-ventilated area). Pour the flaming brandy over the strawberries (if using).
- Serve immediately over vanilla ice cream or warm crepes. Garnish with extra orange zest, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
137g
Fat
101g
Carbs
14g
