Best 6 Orange Liqueur Marinated Strawberries Recipes

ORANGE LIQUEUR RASPBERRIES

Steps:

• Pour the raspberries in a bowl and add the sugar and orange flavored liqueur. Stir lightly. Gently mash half the raspberries with a fork. Cover the bowl with plastic wrap and allow to sit for about 1 hour until softened and juicy.
• To serve, fill the bottom half of a stem glass with the raspberries and spoon a dollop of creme fraiche on top, and place a Cinnamon Elephant Ears cookie on top of the creme fraiche.
• Preheat the oven to 450 degrees.
• Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
• Combine 12 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 38-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
• Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

ZESTY STRAWBERRIES WITH COINTREAU

Steps:

• Tip the strawberries into a large bowl. Splash over the Cointreau, add the orange zest and sift in the icing sugar, then give everything a really good mix. Cover, then leave for 1 hr or more for the juices to become syrupy and the strawberries to soak up some of the alcohol.
• To serve, scatter the mint leaves over the strawberries and give them one more good stir, then spoon into individual glass dishes.

STRAWBERRIES WITH LIQUEUR

Steps:

• In a large bowl combine strawberries, sugar and liqueur. Allow to sit at room temperature for about 2 hours. Chill until ready to serve. Spoon into individual dishes and garnish with sweetened whipped cream if desired.

ANGEL FOOD CAKES WITH BERRIES IN ORANGE LIQUEUR

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment, whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2 cup sugar with the presifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla.
• Spoon the batter into ungreased extra-large muffin tins. Bake until light golden brown, 20 to 25 minutes. Cool the cakes by turning the muffin tin upside down and suspending it with small ramekins placed in the corners until they cool to room temperature. Run a butter knife around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
• Make the macerated fruit by lightly tossing together the fruit, liqueur, lemon juice, and mint and let macerate in the refrigerator for at least 30 minutes before serving. Hollow out the center of the large cup cakes. Fill the cavity with some fruit then turn them over onto dessert plates. Spoon the macerated berries and juices over the cakes and sprinkle with powdered sugar.

STRAWBERRIES IN LIQUEUR

Steps:

• Combine all ingredients in medium bowl. Let stand at room temperature 2 hours or refrigerate up to 4 hours.

MACERATED STRAWBERRIES

Steps:

• Hull strawberries, cut in half, and place in a bowl. Add sugar and liqueur and mix until well combined. Refrigerate until strawberries are very soft and juicy, stirring occasionally with a fork, about 4 hours.