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Strawberry Sauce for Pastiera


Serve this sauce with our Pastiera.

  • Yield: Makes 1 1/2 cups

Photography: Charles Schiller

Source: Martha Stewart Living, April 2003


  • 1 pint strawberries, hulled and halved
  • 2 tablespoons sugar
  • 2 teaspoons freshly squeezed lemon juice


  1. Combine all ingredients in a medium nonreactive saucepan. Cook over medium-low heat, stirring occasionally, until strawberries are soft, 5 to 7 minutes. Serve warm or at room temperature.

Reviews Add a comment

  • roni7070
    12 APR, 2009
    A great compliment to the ricotta cake!