Fried strawberries with black pepper recipe

Ingredients

• 600 g strawberries
• 150 g sugar
• 300 ml double cream
• 4–6 tbsp Glayva whisky liqueuer
• 2 tbsp oil
• 1 tsp ground black pepper
• 2 tsp balsamic vinegar
• 1 loaf ciabatta, thinly sliced and lightly toasted

Method

1. Hull and quarter the strawberries, then toss them with the sugar.
2. Whip the double cream with half of the whisky liqueur until it holds soft peaks.
3. Heat the oil in a frying pan. Add the sugared strawberries and cook them for 5–7 minutes, moving them around the pan. Add the black pepper and balsamic vinegar, then stir in the remaining liqueur.
4. Arrange the toasted ciabatta on plates, add the flavoured cream and spoon the hot strawberries over the top. Serve immediately.