Maltese Strawberries
This light dessert can be made at the last minute. The strawberries are improved with a lengthy soak in the orange liqueur, but still will be very good if that’s not possible.
Serves: 6
3 medium oranges
1 pint of strawberries
3 tablespoons sugar, divided
1/4 cup Curacao or Triple Sec
1/2 cup heavy cream
6 sprigs of mint
Place very cold cream in a mixing bowl. Add 1 tablespoon of sugar and beat with a hand mixer, starting at medium speed and slowly increasing speed as cream thickens. Blend until very stiff. Keep cold in refrigerator.
Cut oranges in half. Trim off a little of the end of each orange half so that they can stand upright. Scoop out the flesh from the orange halves and place in a sieve resting over a medium-size bowl. With your hands, squeeze the oranges to let the juice run through the sieve and into the bowl. Discard the orange flesh.
Rinse the strawberries and cut off the green tops. Cut them in halves or quarters if they are too large. Place them in the bowl with orange juice. Add Curacao or Triple Sec and 2 tablespoons of sugar. Gently stir and toss strawberries with other ingredients. Spoon the strawberry mixture into the orange halves and place the orange half in small glass dishes or on a platter of crushed ice. Top with a generous dollop of whipped cream and a sprig of mint.
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