Use ripe, colorful, shiny with really green ruffs strawberries, a sure sign of freshness.|
Avoid those sold in vrack as strawberries are really sensible to manipulation.
Those sold in containers are the best; their label makes it possible to know the variety, where they come from and the degree of quality.
Finally, it is possible to see through most of these containers and the bottom usually has a few holes that make it possible to see the bottom of the container and to rinse the strawberries right in those container, thus avoiding manipulation.
Rinse strawberries in their container under cold running water.
To keep all their aroma, hull strawberries only after rinsing.
- 10 basil leaves
- 10 mint leaves
- 6 1/2 ounces [200 mL] Pineau des Charentes liquor
- 10 peppercorns
- 1 pinch freshly grated nutmeg
- 1/2 vanilla bean, cut almost through then open-up
- 3 1/2 ounces [100 g] really fine sugar
- 26 1/2 ounces [750 g] ripe really scented strawberries
- Snip basil and mint leaves; transfer into a casserole along with Pineau des Charentes, peppercorns, grated nutmeg, split vanilla bean and really fine sugar.
- Heat stirring to dissolve the sugar, bring to a boil and remove from heat immediately.
- Leave to infuse until completely cooled, to room temperature.
- Rinse, pat dry using a clean cloth then hull strawberries.
- Half then arrange strawberry halves into bowl.
- Through a fine sieve to eliminate peppercorns, grated nutmeg and vanilla bean half, pour cooled syrup all over strawberry halves.
- Cover whit plastic wrap and leave strawberry hlaves to marinate for at least 2 hours, refrigerated, before serving.
- To serve, arrange marinated strawberry halves into individual deep plates or nice bowls, then evenly sprinkle with syrup.
- Serve, really cold.