Strawberries in Syrup

by Chef Gale Gand

This recipe comes to TableFare from Chef Gale Gand as part of her contribution to Spice Inspirations.

I love just tossing cut up berries in sugar to encourage them to release their tasty juice and make their own ruby colored syrup. So always start with strawberries but if you want to add other berries for color and textural contrast, go ahead, just make sure they taste great too.

Serves 4-6

1 pint strawberries, Japanese roll cut*
2 tablespoons sugar
1/8 teaspoon black pepper

In a bowl combine the Japanese roll cut strawberries, sugar, and black pepper and toss. The fruit will start to give off juice and combine with the sugar to dissolve it. Chill till ready to serve, at least 30 minutes and serve the same day.  

* Gale explanes a Japanese roll cut, also sometimes referred to as an oblique cut. (The photo above does not represent this cutting technique.)
"It's a cut used usually for zucchini and carrots that are to be stir fried. You place the vegie down in front of you horizontally  and then put your knife at 45 degree angle and cut, the roll the vegie a quarter roll towards you and cut again. You end up with faceted hunks of veg. You can do it with strawberries too to get nice yet irregular pieces of fruit that aren't limp or fragile and don't stick together like slices do."