Burnt Strawberries with Maple Caramel Sauce | PC.ca

NewBurnt Strawberries with Maple Caramel Sauce

A cup of tangy plain skyr yogurt with a strawberry sauce, maple caramel drizzle  and pieces of freshly chopped mint, in hand ready to be enjoyed. 

PC Black Label Bourbon Barrel-Aged Maple Syrup

New

Burnt Strawberries with Maple Caramel Sauce

This sweet-tart summer treat is a twist on burnt grapes, an old-school dessert made with sweetened ...

This sweet-tart summer treat is a twist on burnt grapes, an old-school dessert made with sweetened sour cream, grapes and a brown sugar sauce. We’ve swapped the sour cream for tangy plain skyr yogurt for a subtler flavour and subbed in seasonal strawberries.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 29 mins
  • Serves: 6
  • Dish Type: Canadian, American, British
  • Season: Spring, Summer
  • Course: Dessert
  • Main Ingredient: Strawberries
  • Serving Size

    6

  • Calories

    240

  • Total Carbohydrate

    35 g

  • Total Fat

    7 g

  • Saturated Fat

    4.5 g

  • Dietary Fibre

    2 g

  • Protein

    11 g

  • Sodium

    110 mg

  • Sugars

    28 g

NewBurnt Strawberries with Maple Caramel Sauce

A cup of tangy plain skyr yogurt with a strawberry sauce, maple caramel drizzle  and pieces of freshly chopped mint, in hand ready to be enjoyed. 

PC Black Label Bourbon Barrel-Aged Maple Syrup

  • Serving Size

    6

  • Calories

    240

  • Total Carbohydrate

    35 g

  • Total Fat

    7 g

  • Saturated Fat

    4.5 g

  • Dietary Fibre

    2 g

  • Protein

    11 g

  • Sodium

    110 mg

  • Sugars

    28 g

How to make

Ingredients

  • 4 cups (1 L)

    fresh strawberries, hulled, halved lengthwise and thinly sliced
  • 2 tbsp (30 mL)

    packed brown sugar
  • 1 tub (500 g)

    plain Skyr yogurt or Greek yogurt
  • 1 tbsp (15 mL)

    PC® Black Label Bourbon Barrel-Aged Maple Syrup
  • fresh mint or basil leaves, for garnish (optional)
  • Maple Caramel Sauce:
  • 1/3 cup (83 mL)

    packed brown sugar
  • 3 tbsp (45 mL)

    PC® Black Label Bourbon Barrel-Aged Maple Syrup
  • 4 tsp (20 mL)

    butter
  • Pinch (0.5 mL)

    salt
  • 1/3 cup (83 mL)

    35% whipping cream

How to make

  • Step 1

    Maple Caramel Sauce: Stir together 1/3 cup (83 mL) brown sugar, 3 tbsp (45 mL) maple syrup, the butter and salt in small saucepan. Bring to a vigorous boil over medium heat, stirring often. Continue to boil, stirring constantly, until thickened, 2 to 3 minutes. Remove from heat; slowly pour in cream (mixture may splatter). Return to low heat and cook, stirring constantly, until thick enough to coat back of spoon, 3 to 5 minutes. Remove from heat. Let cool 10 minutes.

  • Step 2

    While sauce is cooling, toss strawberries with 2 tbsp (30 mL) brown sugar in large bowl. Let stand 10 minutes.

  • Step 3

    Stir skyr with 1 tbsp (15 mL) maple syrup. Cover and refrigerate until needed.

  • Step 4

    Spoon half each of the strawberries, skyr mixture and sauce into 6 serving dishes, dividing evenly. Repeat with remaining strawberries, skyr mixture and sauce. Top with mint (if using).

  • Try this:

    The caramel sauce is a stellar recipe on its own. Try it over ice cream, brownies and cheesecake, just to name a few options. Make a double-batch and refrigerate the rest in an airtight container for up to 5 days. Heat in a saucepan over low heat, stirring often, just until warm before using (do not simmer).

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