Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Sour cream |
| 1½ cup | Whipping cream; whipped until stiff |
| 1 tablespoon | Brown sugar |
| 1 tablespoon | Grand Marnier |
| 1 tablespoon | Curacao |
| 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.
ORION ROOM
NICOLLET MALL, MINNEAPOLIS
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .