Serve these flavorful strawberries with Rhubarb Ice Cream.
- Yield: Makes about 2 cups
Source: The Martha Stewart Show, April 2012
- 2 cups strawberries
- 2 tablespoons honey
- 1/4 teaspoon pure vanilla extract (or seeds from 1/2 vanilla bean)
Place strawberries in a fine mesh sieve and place in a large bowl of cold water to submerge; lift strawberries from water. Repeat process if strawberries are still covered with sand and grit; pat dry.
Hull and quarter strawberries lengthwise. Transfer to a medium bowl and drizzle with honey and vanilla; toss to combine. Let stand at room temperature for at least 20 minutes. Serve.