Use this to finish off our Almond Biscuits with Sweetened Ricotta. The strawberries are also delicious served over ice cream or yogurt.
- Yield: Makes 2 cups
Source: Martha Stewart Living, June 2005
- 1 pound strawberries, hulled (halved or quartered if large)
- 2 tablespoons sugar
Stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.