Cooking time: 30 min
Combine all the marinade ingredients well.
Hull and halve the strawberries. Marinate in the fridge overnight, or for at least an hour.
Bring back up to room temperature. Stir to coat and serve with thick cream and the remaining juice/marinade mix.
Peel and trim the pineapple. Cut into approx 1 ½ cm thick slices
Marinate the pineapple in the fridge overnight, or for at least an hour.
Pre-heat an oven to gas mark 5/190
Lay the slices in a single layer in a flat casserole dish or non stick roasting pan.
Dot with butter and roast for approx 1 1/2 hours, until soft and golden. Turn and baste frequently.
Serve warm with vanilla ice cream.
Pale Cream must be served chilled, at around 7º C.
The ideal wine to pair with foie and pâté.
Very pleasant with fresh fruit (pear).
Chill in the freezer and serve between 7 & 9º C.
A combination of the flor with sweetness.
In a white wine glass or a wide rimmed glass with ice.