Emeril's Fresh Strawberry Syrup
Drizzle on Pain Perdu, French Toast to Brighten Up Breakfast
Mary Tyson enjoys a well-deserved breakfast prepared by Emeril Lagasse.
From the kitchen of Emeril Lagasse
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Servings:4-6
Cook Time: min
The strawberry syrup is best eaten the same day it is made but may be stored in an air-tight container in the refrigerator for up to 2 days or frozen for 3 months.
Ingredients
Cooking Directions
Combine the strawberries and the sugar in a bowl and let stand, stirring occasionally for 1 hour. Pour the strawberries into a medium size sauce pan and bring to a simmer over medium heat. Cook, stirring, for 10 minutes or until the strawberries begin to break down. Set aside to cool. Puree in the blender until smooth. Strain through a fine mesh sieve.
Yield: 1 ½ cups
Note: 1 pound of quartered strawberries used as a garnish for the French toast.
1 pound yields 4 to 6 servings.
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved
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