Olive Oil & Pepper Stewed Strawberries

Olive oil and pepper stewed strawberries recipe - The Cooks Pantry

RECIPE BY:

Michael Weldon

TIME:

Prep time 10 mins
Cook time 20-30 mins

INGREDIENTS:

  • 2 punnets Coles strawberries
  • 75g caster sugar
  • 75mls Cobram Estate Classic Extra Virgin Olive Oil
  • ½ bunch of basil, leaves sliced thinly
  • Coles Black Pepper
  • 1tub Coles Mascarpone
  • ½ bunch of basil, leaves for garnish

SHORTBREAD CRUMBLE:

  • 1 packet of Coles Scotch Fingers
  • 300g plain flour
  • 150g caster sugar

METHOD:

  • Remove the strawberries’ calyx (leafy tops) and dice them evenly before throwing them into a medium saucepan.  Drizzle some olive oil and add caster sugar – stir and cook on a low heat for 5 minutes, until the strawberries have cooked down and softened. Make sure there’s still some texture in the strawberries.
  • Sprinkle a generous amount of pepper into the stewed strawberries, remove from heat and mix the basil through. Then, allow it to cool down by placing it into the fridge for 20-30 minutes.
  • To serve, using your fingers, crumble some Scotch fingers into a bowl and add a dollop of Mascarpone cheese. Pour the stewed strawberries in and season with more cracked pepper. Finish with some more crumbled biscuits, some basil and a light drizzle of olive oil. Enjoy!

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