Strawberries Alexandra from New York Times Menu Cookbook by Craig Claiborne
Slice and peel the pineapple. Cut four of the best slices into halves. Add two tablespoons kirsch and two tablespoons sugar to the half slices and chill until r
Ingredients
- 3 cups strawberries
- 1 cup heavy cream, whipped and sweetened
- ½ cup pitted canned apricots
- ¾ cup sugar, approximately
- 1 ripe pineapple
- ¼ cup kirsch or cognac
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