My Dad always had an excuse to add booze to his meals and this recipe is one I always remember. I’m from a family that on my mum’s side my grandmother was tea total. My Nan signed the pledge when she was in the orphanage as a child. She didn’t drink nor smoke during her life time. On my Dad’s side there were a few drinkers and smokers. My Swiss cousins are the same, we share the same maternal grandmother and I always remember my Dad imitating my cousins father, my Uncle Hermann.
Uncle Hermann did like a drink espicially a glass of red wine or two. My Dad once overheard Hermann explaining ‘red wine is good for the blood’ to my Auntie, his wife. It became my Dad’s favourite excuse to add booze to food. Dad would do a deep Swiss German accent and repeat Uncle Hermann’s words whenever I asked him why he was adding alcohol to the dish. Then he would give a huge belly roaring laugh and smile to himself. My Uncle’s words also became a great joke in our house.
On a serious note, the sherry does add zing to the strawberries. Plus adding the coconut sugar (palm sugar) makes them even sweeter. For this recipe I have used coconut cream and maple syrup but my Dad would always eat his with single cream. This recipe is the posh way to eat strawberries and cream. Or so my Dad and I would like to think!
- Sharp small knife
- Chopping board
- Large mixing bowl
- Mixing spoon
- Strawberries x 500g
- Sherry x 4 tbsp
- Coconut sugar x 2 tbsp
- Coconut cream or single cream x 200mls
- Maple syrup x 2 tbsp (for the coconut cream but optional)
- To hull the strawberries insert the small knife into the top of the strawberry near the green leafs.
- Using the knife cut around the outside and back to the start.
- Put the knife down.
- Twist the top of the strawberry and you should remove the green leaves and the stem inside.
- Don’t worry it takes practise to get this right.
- Cut the the strawberries into quarters and put them into the large mixing bowl.
- Repeat this process until all of the strawberries have been hulled and cut into quarters.
- Now add the sherry and sugar to the strawberry.
- Stir the ingredients together with the spoon.
- Now add the coconut cream (if using it) to the jug and then add the maple syrup if necessary.
- Separate the strawberries into serving bowls and add the coconut cream or single cream.
- Serve and enjoy.
Strawberries in Sherry with Coconut Cream is a great way to enjoy a few strawberries this summer. When I was living at home it was definitely one of my favourite desserts. My husband and I love eating our strawberries with sherry. It’s a great sweet treat and it would make a delicious after dinner dessert. For me strawberries are always best when the are in season so this is a summer pudding. It’s best enjoyed on a warm summer’s night with good company. However you decide to eat this dessert, as always, enjoy.
How do you eat your strawberries? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx