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.

Yield: 5 servings (serving size: 1/2 cup strawberries and 1/2 cup ice cream)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 214
  • Fat: 6.2g
  • Saturated fat: 3.4g
  • Protein: 3.6g
  • Carbohydrate: 35.7g
  • Fiber: 1.7g
  • Cholesterol: 6mg
  • Iron: 0.6mg
  • Sodium: 89mg
  • Calcium: 83mg

Ingredients

  • 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

Preparation

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