Welcome to the second day of celebrating Gooseberry Patch's newest cookbook, Grilling and Campfire Cooking.
Just in time for supper the great folks at GP have rounded up some fantastic, absolutely delicious, and most importantly, simple recipes from across the country perfect for your next backyard barbecue or weekend camping trip.
When I first saw this recipe I was instantly intrigued. One, we are huge berry lovers, and I knew this would be perfect for when U-pick season is finally upon us. (For the record, we've only got another week to go...not that I'm counting the days or anything...) Two, I make a Sweet Grape Salad that has a brown sugar topping, which is to die for, so I know just how well is marries with fruit!
This is the perfect summertime dessert. So sweet, so delicious and quick to make on a busy day, or when guests drop by and you want to treat them. Fresh fruit, a creamy sauce and an almost candy like topping... do I have you drooling yet??
If you didn't see the first recipe I posted from this book, be sure to check it out here. Not to mention there is a chance to win a copy of Grilling and Campfire Cooking for yourself! Or with Father's Day just around the corner, if you have a male foodie in your life, it would make a great gift too!
Found on page 204 Contributed by Lisa Kastning Marysville, WA
8 c. strawberries, hulled and quartered
1 1/2 c. sour cream
2 TBS half-and-half
1/8 tsp. salt
1/2 c. dark brown sugar, packed
Optional: ice cream, pound cake
Place berries in a an ungreased 9x13 baking pan. In a bowl, whisk together sour cream, half-and-half, and salt. Spoon evenly over berries. Sprinkle with brown sugar. Broil until brown sugar has melted and is lightly golden. Serve as is, or spooned over ice cream or slices of pound cake. *NOTE* Shown here served in dessert cups found in produce section next to strawberries and topped with whipped cream.
Shared on The Country Cook May 30, 2014Strawberries at Very Good Recipes