Lovely served over cake or ice cream, this delicious dessert sauce comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- Boil sugar and water together about 12 minutes; add strawberries, cook another minute and chill.
A nice fresh sauce that is quick and easy. Served over buckwheat pancakes and found to be very tasty although a little bit on the thin side. Made as written using Splenda for baking. Next time will add a teaspoon of cornstarch. Thanks so much for the post.
Oh, wow. What a fantastic fruit sauce, and so easy to make!. And there are so many uses for it, too. I made it in the morning, thinking I'd keep it on hand for dessert (maybe spoon it over a pound cake or vanilla ice cream). But we had extra pancakes from breakfast that I didn't want going to waste. So I put some on the sauce on a pancake and rolled it up like a crepe, and it was so tasty. I love it. Thanks for sharing your recipe, Molly53. I'm sure I'll make this often.