Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | In a food processor puree the; stirring, for 3 |
| \N \N | ; strawberries and force the puree, minutes, or until |
| \N \N | ; through a fine sieve into a saucepan., it is thickened. |
| \N \N | ; Add the honey and the lemon juice and, Let the strawberry |
| \N \N | ; boil the mixture, mixture cool to |
| \N \N | ; room temperature. |
| \N \N | ; In a bowl cream |
| \N \N | ; together the butter |
| \N \N | ; and the strawberry |
| \N \N | ; mixture. Let the |
| \N \N | ; butter stand, |
| \N \N | ; covered, in a cool |
| \N \N | ; place for 1 hour to |
| \N \N | ; allow the flavors |
| \N \N | ; to develop. Serve |
| \N \N | ; the butter with |
| \N \N | ; croissants or |
| \N \N | ; toast. |
Gourmet May 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.