2 pints ripe strawberries (or you can use peaches, raspberries–any combination!)
¼ cup sugar
½ cup fresh orange juice
Zest from half an orange
½ tsp. cinnamon
1/8 tsp. rum extract or flavoring
½ cup low fat sour cream
Wash and hull berries, cutting larger berries in half. Cover and refrigerate berries. To make sauce: Combine sugar, orange juice and orange zest in a small saucepan. Over high heat, bring mixture to boil. Reduce heat and simmer 10 minutes. Blend in cinnamon, rum extract and sour cream. Cover and chill at least 30 minutes. Place berries in individual serving dishes and top with sauce. Serves 8-10.
At Boreas I double the recipe to serve around 18-20. The sauce keeps for about a week in the fridge. Delicious!!