For this dessert, I've cheated by using golden syrup, imported from Britain, instead of making caramel. It is available at most supermarkets.
Servings: 4
Ingredients
1 quart strawberries, hulled and halved if large
1/4 cup sugar
1 tablespoon lemon juice
2 4-inch sprigs tarragon
1 cup whipping cream
3 tablespoons golden syrup
Method
Preheat oven to 450 F.
Combine strawberries with sugar, lemon juice and tarragon. Let sit 15 minutes or until berries are juicy. Place strawberries in a gratin dish large enough to hold them in a single layer. Bake, stirring occasionally, for about 10 minutes or until berries are juicy and fragrant. Let cool.
Whip cream with golden syrup until soft peaks form. Divide strawberries and any juice between 4 dishes. Spoon whipped cream over strawberries and serve with your favourite cookies.
Lucy Waverman