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Strawberries Chaucer

Chef Robert Bruce serves up strawberries in season.

Chef Robert Bruce

Photographed by Cheryl Gerber

Strawberries Chaucer

2 pints Louisiana strawberries –
   washed, hulled and cut in half
2 tablespoons unsalted butter
1 1/4 cup light brown sugar
1/8 teaspoon ground cinnamon
3 ounces vodka
1/2 teaspoon Tabasco®
2 tablespoons fresh basil, chopped
1 scoop per serving vanilla ice cream

In a medium sauté pan over medium heat, add the butter and melt. Then add sugar and dissolve. Add strawberries and cook for 1 minute. Flame with vodka, add the cinnamon and cook for 1 minute. Remove the strawberries from the sauce and let the sauce reduce to a syrup. Add the basil, Tabasco® and strawberries to the syrup. Place 1/4 of the strawberries into each of four bowls and top with a scoop of ice cream. Serves 4

Royal Palm Restaurant
1901 Manhattan Blvd., Harvey

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