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Title: Strawberry Topped With Sugared Pecans
Yield: 1 Serving

Ingredients

           ***POACHED STRAWBERRIES***
      1    poached strawberries
      1 qt strawberries, a little
           -under-ripe,
           ; hulled, left whole
      2 c  water
      1 c  sugar
      1 tb lemon juice
      1 tb kirsch
           ***SUGARED PECANS***
      2 c  pecan halves
      1    egg white
      1 c  sugar

Instructions

Bring water, sugar, and strawberries to a simmer and allow to cool. Then
add lemon juice and kirsch. Drain most of liquid (reserve and boil down; it
makes a great syrup for future use) and pour poached strawberries into
prebaked pie crust.

Preheat oven to 325F. Toss pecan halves with egg white until completely
coated. Stir in sugar. Bake stirring mixture every 5 minutes until coating
is a nutty brown, 25-30 minutes. Immediately transfer to cool pan in single
layer to cool before using. Use to top pie.

Check out Cook's Illustrated May/June 1993 for a great treatise on poaching
fruit.

For the pie, use whatever prebaked pie crust you like and fill with poached
strawberries. Top with sugared pecans. We always make more than one quart
of berries, so I'm not sure how many berries you'll need to fill your
crust. Leftover berries served in a reduction of the syrup are also great.

Posted to the BBQ List on June 7, 1998 by Bill Ackerman


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Preparation Time: 0:00

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