Peppered Strawberries with Amaretto and Ice Cream


Prep: 6 minutes; Cook: 2 minutes

Strawberries grow bountifully outside of Rome, where they cover the hillsides surrounding volcanic Lake Nemi. Because of this, these berries are often incorporated into simple Italian desserts. It may seem odd to the American palate to add black pepper to strawberries, but these two ingredients are natural food partners. The spicy pepper accentuates the flavor of the sweet, juicy strawberries.


5 servings (serving size: 1/2 cup strawberries and 1/2 cup ice cream)

Recipe from

Oxmoor House

Nutritional Information

Calories 214
Fat 6.2 g
Satfat 3.4 g
Protein 3.6 g
Carbohydrate 35.7 g
Fiber 1.7 g
Cholesterol 6 mg
Iron 0.6 mg
Sodium 89 mg
Calcium 83 mg


1/4 cup firmly packed light brown sugar
2 tablespoons light butter
2 tablespoons amaretto (almond-flavored liqueur)
1/2 teaspoon freshly ground black pepper
2 1/2 cups sliced fresh strawberries (about 1 pound)
2 1/2 cups vanilla light ice cream


1. Combine first 4 ingredients in a small saucepan; cook over medium heat 2 minutes or until sugar dissolves. Stir in strawberries; remove from heat. Serve immediately over ice cream.

Note: You may substitute 1/4 teaspoon almond extract plus 2 tablespoons water for the amaretto, if desired.

Ana Kelly,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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