You may also like
Categories:
Cinnamon-Brown Sugar butter cinnamon weight Strawberries sugar balsamic vinegar freshly ground black pepper fluid Heavy Cream honey cinnamon
Viewed: 58 - Published at: 4 years agoIngredients
- 1 loaf Cinnamon Brown Sugar Bread
- 1/2 sticks Butter, Melted
- Cinnamon And Sugar, For Sprinkling
- 16 ounces, weight Strawberries, Washed And Sliced
- 1/4 cups Sugar
- 2 Tablespoons Balsamic Vinegar
- Freshly Ground Black Pepper
- 8 ounces, fluid Sour Cream
- 8 ounces, fluid Heavy Cream
- 6 Tablespoons Honey
- 1/4 teaspoons Cinnamon
Method
- Cut bread into triangles and spread in jelly roll pan.
- Brush with melted butter and sprinkle with cinnamon and sugar.
- Bake on low temperature until toasted.
- This is also good using small croissants that are sliced and halved.
- Since I live in a small town and do not want to drive 40 minutes, I had to come up with something I could find locally.
- Add sugar to the sliced strawberries about an hour before serving.
- Let them sit at room temperature.
- Then about 15 minutes before serving, add the balsamic vinegar.
- Right before serving, add a couple of twists of freshly ground pepper.
- Mix the heavy cream and sour cream in a mixer until thick, making a creme fraiche (I cannot find that in my town either, so if you have it in your local grocery store, just buy a container of creme fraiche).
- I add honey and I keep tasting it until its sweet (around 5 generous tablespoons) and has a good flavor.
- Then add the 1/4 teaspoon cinnamon.
- I serve this in 3 separate bowls.
- Take the toast and spread with the cream mixture, then spoon the strawberries on top.
