Emeril's Fresh Strawberry Syrup
Drizzle on Pain Perdu, French Toast to Brighten Up Breakfast
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.
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