Rose Water Marinated Strawberries Recipes

STRAWBERRIES IN ROSE CRèME ANGLAISE

Steps:

• Put half-and-half in a saucepan over medium heat. Bring to just under a simmer, then turn off heat.
• In a mixing bowl, whisk together sugar, cornstarch and egg yolks. Whisking constantly, slowly drizzle hot half-and-half into the sugar mixture, then pour the mixture back into the saucepan. Cook, whisking, over a very low heat until the mixture coats the back of the spoon, 5 to 10 minutes. (Alternatively, you can do this in a double boiler.) Remove from heat and strain sauce through a fine-mesh sieve. Cool over an ice bath, then stir in rose flower water. Serve immediately, or refrigerate until ready to serve. (Crème anglaise can be made up to 2 days in advance.)
• To serve, place strawberries in a bowl and sprinkle with confectioners' sugar, tasting as you go until the berries are your preferred sweetness. If you like, add 2 or 3 drops of the rose flower water to the berries.
• Pour ½ cup sauce into shallow dessert bowls. Spoon berries over. Garnish with rose petals, if using.

MACERATED STRAWBERRIES

Steps:

• Wash, hull, and slice strawberries and place into a large glass bowl. Stir in sugar and allow to stand for 30 minutes for strawberries to release their natural juices, but not so long that they begin to become mush.
• If using Grand Marnier, citrus juice or balsamic vinegar, add at the same time as sugar.

ROSE WATER MARINATED STRAWBERRIES

Steps:

• Stir the sugar into the rose water till completely dissolved.
• Toss the quartered strawberries with the rose water mixture.
• Refrigerate, covered for at least 3 hours, but not more than 6 hours. Gently stir from time to time.
• Bring to room temperature before serving.