Reprinted with permission from “Way Up North Wisconsin Cookbook: Recipes and Foodways from God’s Country.”
Serves four.
Ingredients
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1 quart strawberries
1/2 cup sugar
1/2 cup Cointreau or Grand Marnier
3 tablespoons sliced almonds
1 cup whipping cream
2 tablespoons confectioners’ sugar
1 teaspoon almond extract
Instructions
One hour ahead: Slice strawberries and place them in a medium container. Add sugar and liqueur. Toss to mix well. Cover and refrigerate until needed.
Place almonds in a small skillet over medium- low heat. Toast nuts until they are lightly browned. Transfer to a zipper bag and set aside.
Place whipping cream in the bowl of an electric mixer and beat until frothy. Slowly add confectioners’ sugar and almond extract, beating constantly until stiff peaks form. Transfer whipped cream to a covered container and refrigerate until needed.
To serve: Divide strawberries among 4 tulip- shaped wine glasses. Top with a generous dollop of whipped cream. Sprinkle toasted almonds atop whipped cream.
