Yield: 6 Servings
|½ cup||Sour cream|
|1½ cup||Whipping cream; whipped until stiff|
|1 tablespoon||Brown sugar|
|1 tablespoon||Grand Marnier|
|¼||Orange; juice of|
|3/16||Lemon; juice of|
|1 quart||Fresh strawberries; rinsed & hulled|
Combine the sour cream, ¾ cup of the whipped cream, the brown sugar, Grand Marnier, Curacao, and orange and lemon juice; combine thoroughly.
Place the strawberries in six compote glasses. Pour a little of the sauce over. Top with additional whipped cream, if desired, and pass the remaining sauce in a sauceboat.
NICOLLET MALL, MINNEAPOLIS
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .