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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 36 |
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Perfect for topping cheesecake, cream cheese pies, or pound cake (featured in my photo is Fresh Strawberry Topping). From Fine Cooking, Spring 2002. Ingredients:
2 lbs strawberries, cleaned, hulled, and cut lengthwise into 1/4-to 1/8-inch slices |
1/2 cup sugar |
1 pinch salt |
1 cup strawberry jam (about 11 ounces) |
1 tablespoon lemon juice |
Directions:
1. Toss berries with sugar and salt in a medium bowl. Let them stand for about 30 minutes to dissolve sugar, tossing occasionally.
2. Meanwhile, process jam in food processor until smooth; transfer to small saucepan. Bring jam to simmer over medium-high heat. Cook, stirring frequently until dark and no longer frothy, about 3 minutes. Stir in lemon juice; pour over strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours.
3. To serve, spoon a portion of topping over each slice of cheesecake, poundcake or scoop of vanilla ice cream!
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