Craig Claiborne

Strawberries with Rum Cream

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 quart whole fresh strawberries, hulled, rinsed and drained
  • ½ cup granulated sugar
  • 1

Method

  1. Arrange the strawberries in a serving bowl and sprinkle with the granulated sugar. Chill until ready to serve.

  2. Whip the cream and fold the chocolate and confectioners’ sugar into it. Fold in the rum. Serve the cream with the berries.