16ouncesstrawberries454 grams, hulled and sliced in half
1pintVanilla bean ice cream473 grams, for serving
Heat the butter, sugar, and rum in a medium skillet over medium-low heat. Cook for 4-6 minutes, stirring while you cook. If the mixture catches on fire, turn off the heat until flame subsides, then continue cooking.
2 tablespoons salted butter, ½ cup dark brown sugar, ¼ cup dark rum
Add the strawberries, stirring to make sure they are all coated, until warmed through, about 2-3 minutes.
16 ounces strawberries
Serve over ice cream.
1 pint Vanilla bean ice cream
Brown sugar works best for this recipe. It has a complex sweetness that doesn't overpower the dish. In a pinch, you can use white sugar.
Dark rum works wonderfully in this recipe and is traditionally used in bananas foster. Bourbon will also make for a tasty dessert!
Make sure that your strawberries are fresh and ripe. Use ones that don't have green spots and are fairly firm to the touch.
Storage: Store strawberries foster in an airtight container in the refrigerator (without ice cream) for up to 1 day.