Strawberries with Romanoff Sauce is a simple treat, but it is suitable for any occasion, simple or splendid. I thought it was something very special when I first tried it and I still do, even though I now know what a simple offering it truly is. It celebrates the bounty of spring, but with a bit of unnecessary and delightful gilding.
Let me admit, up front, that when I serve myself I put about four times the amount of sauce that is shown in the photo. But had I photographed it the way I really like it, you would have been unable to see the strawberries.
Preparation:
1 pound of strawberries, rinsed, stemmed, halved or quartered
1 Tablespoon sugar
1 Tablespoon Cointreau
Sauce:
½ cup whipping cream
½ cup sour cream
1 teaspoon vanilla
½ vanilla bean, seeds scraped out
3 Tablespoons brown sugar