This was posted by GayR at Gail's. It makes preserved strawberries that keep indefinitely in the refrigerator. I have used them as garnish in the winter when good fresh fruit isn't available. And the syrup is delicious when the strawberries are gone. Many thanks to GayR for this delicious recipe.
Strawberries in the sun (Fraises du soleil)
1 1/2 pounds sugar (3 1/4 cups )
1 1/2 cups water
3 pounds small whole ripe strawberries, hulled (1 1/2 quarts)
Combine sugar and water in large stainless steel saucepan. Boil 6-8 minutes, until mixture reaches the soft-ball stage (240 degrees). Add berries; cover and cook in syrup 2 minutes, shaking pan gently instead of stirring.
Set pan aside, covered, off heat for 10 minutes. Berries will be very limp.
Transfer mixture to roasting pan. Mixture should be no more than 3/4 to 1 inch thick. Place pan in a 175-180 degree oven for 15 to 16 hours, till syrup reaches desired thickness. It will get thicker as it cools. Be sure to test oven temperature with a separate oven thermometer. If your oven runs too hot, simply use the original method of drying berries in the sun.
To store: Spoon gently into jars and keep in refrigerator.
To serve: Gently place berries in syrup into a wide glass dish. Bring to table decorated with fresh sprigs of mint and a smattering of rose petals. Spoon over vanilla, mint or strawberry ice cream.
These strawberries are so good that some prefer to just place 3 or 4 tablespoons into a tiny dessert dish and eat them as they are.
http://www.bayarea.com/mld/mercurynews/living/food/5851489.html
gayR
note: Syrup thickens when it cools. It's tempting to cook longer than the recipe states, but you will end up with a syrup that is very thick, making it difficult to get the strawberries out of the jar.
Strawberries in the sun (Fraises du soleil)
1 1/2 pounds sugar (3 1/4 cups )
1 1/2 cups water
3 pounds small whole ripe strawberries, hulled (1 1/2 quarts)
Combine sugar and water in large stainless steel saucepan. Boil 6-8 minutes, until mixture reaches the soft-ball stage (240 degrees). Add berries; cover and cook in syrup 2 minutes, shaking pan gently instead of stirring.
Set pan aside, covered, off heat for 10 minutes. Berries will be very limp.
Transfer mixture to roasting pan. Mixture should be no more than 3/4 to 1 inch thick. Place pan in a 175-180 degree oven for 15 to 16 hours, till syrup reaches desired thickness. It will get thicker as it cools. Be sure to test oven temperature with a separate oven thermometer. If your oven runs too hot, simply use the original method of drying berries in the sun.
To store: Spoon gently into jars and keep in refrigerator.
To serve: Gently place berries in syrup into a wide glass dish. Bring to table decorated with fresh sprigs of mint and a smattering of rose petals. Spoon over vanilla, mint or strawberry ice cream.
These strawberries are so good that some prefer to just place 3 or 4 tablespoons into a tiny dessert dish and eat them as they are.
http://www.bayarea.com/mld/mercurynews/living/food/5851489.html
gayR
note: Syrup thickens when it cools. It's tempting to cook longer than the recipe states, but you will end up with a syrup that is very thick, making it difficult to get the strawberries out of the jar.
