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Chapter:Fruit (Non-Blender) Recipes
Section:Strawberries
Recipe:Strawberries in Lemon-Lavender Sauce (to go with Patti's Carob Cake)
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Strawberries in Lemon-Lavender Sauce (to go with Patti's Carob Cake)
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1 pint strawberries, halved (can be fresh or frozen)
juice of 1 lemon
1 t lemon peel
1-2 T raw honey
1 T lavender flowers (like Alvita bulk lavender tea)

Combine all ingredients except strawberries in a small saucepan. Simmer
until honey is dissolved, stirring frequently. Sauce will begin to thicken
slightly. Strain to remove lavender, return to saucepan and add
strawberries. Simmer until heated through and thickened slightly. Serve warm
over carob cake, or coconut ice cream, (or just off a spoon!)

I served Patti's carob cake like a layer cake: I made two 8-inch rounds,
then "frosted" the center with a bit of honey (for "glue"), and a generous
sprinkle of coconut. Then I placed the second layer on top, added the
strawberry sauce, and sprinkled on a lot more coconut. This is a very
beautiful presentation which must be assembled immediately before serving.
(Else, save the sauce and extra coconut on the side).

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000
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