Orange Drizzled Strawberries Recipes

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

Steps:

• 1. Preheat oven to 400 degrees F. Cover a large baking sheet with parchment paper, set aside. I use baking stones so sometimes I skip the parchment, but if it's easier for you or you don't have non-stick pans, I would suggest it.
• 2. In an electric mixer with paddle attachment, mix 2 cups flour, 1 tbsp sugar, baking powder, cinnamon, and salt until combined. Blend in cold butter at LOW speed and mix until butter is in pea-sized pieces.
• 3. Combine eggs, vanilla, and heavy cream. Quickly add to flour mixture. Combine just until blended - do not over mix.
• 4. In a small bowl, toss strawberries in 1 tbsp flour. Add to dough and mix up quickly - but do not over mix. Dough may be sticky.
• 5. Turn out onto a well-floured board and flour your hands and rolling pin. Roll dough to 3/4 inch thickness. Using a 4-inch cutter, cut scones in either squares or circles. Then cut those in half.
• 6. Place cut dough on the prepared baking sheet.
• 7. In a separate bowl: Combine 1 egg and 2 tbsp water or milk to make an egg wash. Lightly brush the dough with the egg wash. (I prefer no egg wash on mine and the sugar sticks fine.)
• 8. Sprinkle with sugar on the top.
• 9. Bake for 20-25 minutes until outside edges are crisp and the color is light golden brown. Oven times may vary so keep an eye on them in the last 5 minutes or so. Cool scones 10 minutes before topping with drizzle.
• 10. Glaze/Drizzle: In a small bowl, combine the powdered sugar and OJ - enough OJ to make a thin glaze. Drizzle with a fork over partially cooled scones. Serve warm!

Steps:

• Stem the strawberries and put them in a serving bowl. Sprinkle with the sugar and pour over the juice. Cover and leave to macerate several hours or overnight before serving.

Steps:

• Rinse the strawberries and remove the hulls.
• Cut into halve or quarters.
• In a large bowl, toss the berries with 1 tbsp of the sugar (or sugar substitute) and the Cointreau or other orange liqueur.
• Cover and transfer to the refrigerator to chill, at least 1 hour, or up to 4 hours, stirring from time to time.
• In a medium saucepan, combine the orange juice, 1/2 cup sugar (or sugar substitute), and the orange or lemon zest.
• Bring to a boil over high heat.
• Reduce the heat to medium-high and simmer until thick, syrupy, and liquid reduced to 1/2 cup- about 20 minutes.
• Set a small bowl inside a larger bowl filled with half-ice and half cold water.
• Strain the reduced orange juice into the small bowl and stir until chilled.
• Spoon the strawberries into dessert dishes and drizzle liberally with the orange syrup.
• Sprinkle with pistachios and serve.