Strawberries With Kahlua Cream

14 ingredients
7 steps

Ingredients

  • Kahlua cream
  • 8 ounces cream cheese (can be slightly reduced fat)
  • 2 tablespoons Kahlua (or equivalent)
  • 1 tablespoon maple syrup
  • 2 -4 tablespoons brown sugar (satisfy your sweet tooth (I use 2)
  • 6 tablespoons heavy cream
  • Strawberries
  • 8 cups strawberries, hulled
  • 4 tablespoons caster sugar
  • 2 teaspoons maple syrup
  • 2 teaspoons balsamic vinegar
  • Garnish
  • 1/4 cup pecans, chopped and toasted (or more)
  • 8 sprigs of fresh mint (optional)

Directions

  1. 1
    For the Kahlua cream, put the ingredients (except the heavy cream) in a food processor. Process until combined, scraping down sides as needed. Add the cream and process again briefly. Refrigerate until needed.
  2. 2
    If strawberries are different sizes, cut the largest ones in half. Otherwise leave whole.
  3. 3
    When you are ready to make the berries and pecans, preheat oven to 350 degrees. *If you decide not to roast the berries, you can stir the berry ingredients together and put them in the fridge to marinate for a few hours. and skip steps 5 and 6.
  4. 4
    Chop pecans. Spread them on a baking tray. Toast them in the oven for about 8 minutes. Cool.
  5. 5
    Put berries in an oven-proof pan (such as glass) on a sheet of baking paper. Sprinkle with castor sugar, maple syrup and balsamic vinegar. Stir well.
  6. 6
    Roast strawberries in oven for 15 minutes, shaking the pan or stirring every 5 minutes.
  7. 7
    Dish the berries into bowls and spoon over any pan juices. Serve immediately, topped with a good dollop of Kahlua cream. Garnish with toasted pecans. Add mint sprigs (if desired).

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