|Strawberry Topping (shown here with The King's Pound Cake)|
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 493.
This is the exact recipe that we had been using for years except we often substitute Splenda for sugar. It is great either way. We use Grand Mariner - it is terrific with strawberries!
1 pint strawberries
1/4 cup sugar
2 to 3 TBS. curacao, irsch, Cointreau, or Grand Mariner
Rinse and clean the strawberries and slice them lengthwise in about 3 slices. Place in a bowl. Sprinkle with the sugar. Turn gently with a rubber spatula. Add the liqueur to taste and mix gently.
Cover and let stand at room temperature for about an hour, stirring occasionally. Refrigerate at least one hour. Serve over cake, ice cream, custard or pudding.