8 cups ripe strwberris, small, washed and hulled
1 tbs xylitol per 1-2 cups strawberries
zest and juice of 2 lemons or 10 turns of pep per mill
1 cup cottage cheese
4 tbs of xylitol or sugar
a pinch of salt
zest and juice of one lemon
1 tsp of roseflower water
1 tsp vanilla extract
Not too many strawberry post this season. Well, what can I do. I made some awsome fraisiers and tarts, this year, but decided differet. I mean not to post them. Anyway, just to compensate I am giving you one of my favorite of cooking strawberries. I present you strawberries cooked in the sun with some rosy cheesecakes.
The idea for those strawberries cooked in the sun comed from Jacques Papin cook book Today’s Gourmet. And for me the idea of cooking strtawberries in the sun appears so exotic that I had to try it. One can actually cook the straberries in the sun! And the result is sweet, candied strawberries in thick syrup. You place the strawberries into a shallow dish with other ingredients, cover them with a screen and place in the direct sunlight for a couple days. There is a catch, however, there have to be 2-3 days of very high temperatures of about 100 degrees F. Luckily you can make them in a slow oven for 5-6 hours, with the same result. Sometimes I just cook mine on the stove, over the smallest heat for 3 to 4 hours. So how do you like the idea for ending strawberry season with cooking them in the sun?
Prepare the strawberries a day earlier. Wash, sort through and hull the strawberries. Place the strawberries in a shallow baking dish. Add sugar, zest and add juice of lemon or grind the black pepper all over. Set the oven at 200 degrees F and bake the strawberries for 5 to 6 hours until you have a very thick syrup. Mix the strawberries gently so not to break them. Once cooked place the strawberries in the jars.
Beat the eggs with sugar and salt until pale and tripled in volume. Add crumbled cottage cheese and mix well. Add seasonings: lemon zest and juice, roseflower water and vanilla and beat until homogenous. Place the cheese mixture in 4-6 jars or ramekins. Place the ramekins in the deep tray, add hot water, cover tightly and bake in 325 degrees F for 20-25 minutes. Chill and serve with a tablespoon or two strawberries in the sun.
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