Serves: 8
Total Calories: 348
Use a heavy cast aluminum or black iron skillet and make sure bottom of pan fits burners. Place on medium heat until you feel heat penetrate through bottom of pan to hand held over pan. When pan is hot, immediately add sugar. Stir with long-handled wooden spoon. As sugar starts to melt, stir gently until you have golden-colored syrup. Remove from heat and add butter. When butter is melted, add heavy cream a little at a time . . . very carefully. Stir in bourbon. Let sauce cool down and pour into a glass container. Cover and refrigerate. When cool, this wonderful sauce will be caramelized.
To serve: Place strawberries in individual stemmed glasses. Pour caramel sauce over strawberries. Top with a dollop of whipped cream. Sauce can be kept in refrigerator for several weeks.
This Strawberries Bourbonnaise recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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