These berries have marinated only for an hour or two. They’re still quite firm. Perfect for dessert as-is.
Strawberries in Grand Marnier is probably the simplest recipe I’ll ever post on this blog, but one of the most delicious. I want to start this recipe out by saying, “Use absolutely delicious berries,” but that’s not really how it works. You can’t just go out and find amazing berries. You have to wait for them. This is the kind of recipe that you whip out when and only when local berries are in season, because, as far as I’m concerned, that is the only time that you can get killer delicious berries. For years I’ve been dismayed at the ever-larger size of commercial strawberries. Seriously, they’re the size of plums these days. However, I have to admit that they have gotten tastier. There was a time when they had become utterly tasteless, but now they’re not quite that bad. Still, you absolutely cannot beat local berries – the ones that are tiny … sometimes as small as raspberries, sometimes the size of grapes, occasionally the size of … a strawberry. They’re delicate and exquisite. Rarely do they need sugar. When you come across these berries, you may want to just eat them out of hand, and kudos to you if you do. However, if you really want to celebrate them, this is the way.
You won’t believe the aroma, and the absolutely divine flavor.
Serves 6 generously
2 pints strawberries, hulled
Zest of 1 orange
¼ cup Grand Marnier
2-3 Tbs sugar
Mint leaves, for garnish, optional
These berries have marinated overnight. Perfect for Greek-style yogurt or vanilla ice cream.
Halve the largest of the berries, but leave the bulk of them whole. Place about a third of them into a medium-sized serving bowl. Sprinkle half the zest over them. Continue with another third of the berries, and the remainder of the zest. Top with remainder of berries. Pour Grand Marnier over the berries. Sprinkle 1 Tbs of sugar over the berries, and gently toss. Add more sugar, to taste, tossing gently but thoroughly after each addition.
Cover, and allow to macerate for an hour at room temperature, or a couple hours refrigerated. Just before serving, toss once more. When removing servings, be sure to scoop from the bottom of the bowl, so that each serving contains a decent portion of the juice. (Garnish portions with mint leaves.)
Notes:
- You should be able to fit at least two hulled berries onto a dessert spoon. If you’re having to halve most of the berries in order to get them to a spoon-able size, you’re probably using the wrong kind of berry.
- You could use a different kind of liqueur. Cointreau is bright and flavorful, but I like the depth that Grand Marnier brings to the already-bright berries. You could also use Cognac or another brandy, which produces something less sweet, a bit more serious … still good. I had no idea that such a thing as “banana brandy” exists, but Epicurious suggests pairing it with strawberries. Whatever you choose, it should be of high-enough quality that you’d enjoy a small snifter of it.
Strawberries in Grand Marnier
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I must try this with local strawberries before the season is over! Love simple and delicious desserts like this. Thanks for sharing, Jeff.
angiesrecipes recently posted…Brown Butter Toasted Almond Blueberry Friands
You’re welcome!
Perfect for our local berries here now at the market. I’ll be trying this one with Cointreau as I have that and some lovely Seville 🍊 to garnish. Now what do you think about severing over mascarpone?
Ron recently posted…The fresh potato and the Swedish obsession with them…
Sounds really good! Or maybe mascarpone and cream, whipped?
Ohhh! We just found some wild strawberries. I am going to have to try and make this.
If you don’t wind up eating them outright – wild ones are so good.
Another excellent recipe featuring booze Jeff! Thanks 🙂
Totally agree with you regarding only using, and waiting until fresh “proper” strawberries are available. In Scotland that season is just coming round and if I have any left after making my strawberry whisky cheesecake, I’ll be giving these strawberries in grand-marnier a go! 😀
Wow, strawberries and whiskey – I’ll look forward to that.
“The greatest dishes are very simple.” — Auguste Escoffier
Strawberries really have gotten better over the years. I no longer fear the really big ones, but you’re right that almost always the smaller the better. And nothing beats local berries! This is such a simple recipe, but such a good one — thanks.
John / Kitchen Riffs recently posted…The Tip Top Cocktail
Grand Marnier is my go to spirit when I want to macerate fruit…withe strawberries, yes indeed. 🙂
Karen (Back Road Journal) recently posted…Grilled Lamb Kebabs With Mint Yogurt Sauce
What an elegant way to use local berries! I have also discovered that the commercial berries have become more flavourful, makes me wonder what they are doing to them? Personally, I prefer the local grown berries to the gargantuan commercial berries. I can see a spoon of crème fraiche on this classy dessert.
Eva Taylor recently posted…Master Chef UK
Yes, some crème would be lovely.
My understanding is that the kind of berries we’re talking about are delicate when ripe, and so don’t travel well. That kind of limits them to being sold locally. The berries sold in supermarkets have been bred to hold up better to travel. But making them more rugged apparently has trade-offs, and those berries never seem to reach the ripe, sweet, and lush qualities of a less hearty berry. That’s one of the drawbacks of doing big business in a big country: food needs to be able to survive a lot of travel, and perhaps mechanical harvesting or the like. It’s also, though, a consequence of living among people who would accept a less tasty berry if it were big and beautiful.
You’re so right about strawberries these days. So sad. But we do get really juicy ones for a short period in the summer which is unfortunately drawing to a close. And I think a simple but delicious preparation like this is just the best way to enjoy them. Grand Marnier enhances their flavor without overwhelming it.
Thanks, Frank!
No wonder everyone likes fresh strawberries. Doing new things like this with strawberries is delicious. For garnishing, I would like to add jelly 🙂