Best Strawberries With Spanish Sherry Recipes

ARROZ CON LECHE WITH STRAWBERRIES IN SHERRY

Steps:

• Put the milk in a heavy-bottomed pan and add the sugar, zests and cinnamon. Bring slowly to the boil, stirring to help the sugar dissolve, then take the pan off the heat and leave the flavours to infuse for about 30 mins.
• Bring to the boil again, add the rice, then turn the heat right down and cook gently for 30 mins, stirring from time to time. Make sure the rice isn't 'catching' on the bottom of the pan. Leave to cool, remove the cinnamon stick and zests, then add the lemon juice and as much cream as you like to achieve the consistency you prefer. If the rice seems too thick, stir in more milk. (You can put it in the fridge to thicken, but I prefer serving it at room temperature.)
• Cut the strawberries into slices about the thickness of a 50p coin. Put in a bowl with the sugar, orange juice, zest and sherry, and leave for about 20 mins. The sugar will dissolve and the fruit will become glossy. Turn it over every so often; don't leave the fruit for too long or it gets limp.
• Divide the rice pudding between glasses or bowls and spoon some of the strawberries - with the sherry juices - on top.

STRAWBERRIES WITH SPANISH SHERRY

Steps:

• Set the washed strawberries [singly] in a non-reactive serving bowl.
• Place the water and sugar in a pot; add the cloves, cinnamon stick and vanilla bean (note: if using vanilla paste or extract see Step #4).
• Bring the mixture to a boil and then boil for about 5 minutes or until reduced by half. Add the Spanish sherry vinegar, bring back to a boil and boil another 1 minute.
• Move the simple syrup off the burner and stir in the orange zest and if using vanilla paste or extract add it, too. Let the flavors infuse for about 10 minutes then taste test. I liked the flavor best sweet with subtle acidity from the Sherry vinegar.
• Pour the simply syrup over the strawberries so that the *syrup covers most of the fruit. Cover and let sit for 30 minutes. *You will probably have extra simple syrup which can be used in lemonade, mixed with club soda, stirred into iced tea, etc.
• Stir the rosewater into the plain yogurt. Just before serving spoon the yogurt into individual dessert dishes. Spoon some of the infused strawberries and a little bit of the syrup over the yogurt. Garnish with orange zest.

MASCARPONE-FILLED CAKE WITH SHERRIED BERRIES

Steps:

• Make cake:
• Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.
• Sift together flour, baking powder, baking soda, and salt.
• Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
• Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.
• Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.
• Macerate berries:
• Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes.
• Make cream and assemble cake:
• Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.
• Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Serve with berries.

STRAWBERRIES IN SHERRY CREME

Steps:

• 1. Place egg yolks into top of double boiler and beat until lemon colored. Add splenda, beating until velvety. Pour in brandy and sherry cook over hot water, stirring until thick. Place in a medium-size bowl and cool. 2. Wash, hull, and dry berries, setting aside 8 large berries to use as decoration. Shortly before serving time, beat cream until very stiff fold into custard, blending well. Add strawberries, folding in carefully, until covered. Place in large bowl or individual bowls and decorate with reserved berries. Serve very cold.