PAN-FRIED STRAWBERRY WITH SHORTBREAD
Sun-kissed kitchens awaken by juicy strawberries and buttery shortbread in my delicious and easy-peasy recipe!
Lose oneself in Summer tastes: Pan-Fried Strawberries with Shortbread
As a French hostess, my summers in the quaint countryside of my charming South of France are often adorned with pleasuring gatherings and scrumptious supper soirées. Being deeply rooted in culinary tradition, I take it upon myself to ensure that every meal culminates with a nice dessert. However, amidst the array of ice creams, granitas, and other confections, the quest for simplicity interlace with seasonal freshness presents itself as a true challenge.
Embracing Tradition
Growing up in the heart of France, surrounded by centuries of culinary heritage, I developed an innate appreciation for the simplicity and elegance of my French cuisine. From the rustic charm of provincial bistros to the sophistication of haute cuisine, each dish carries with it a story of tradition and innovation. It is within this gastronomic landscape that I found inspiration for my latest creation: pan-fried strawberries with shortbread.
Taking seasonal produce is undeniable, and what better way to celebrate the bounty of summer than with the vibrant sweetness of strawberries? The marriage of plump, juicy strawberries with the buttery richness of shortbread is very delicate indeed!
The Evolution of Shortbread: From Humble Beginnings to Royal treat
Shortbread has a long history, dating back to the 12th century. Originally, it was made from leftover bread dough, dried out to create a biscuit-like treat. Eventually, butter replaced the leavening, making it a luxury reserved for special occasions. In the 16th century, Mary, Queen of Scots popularized modern shortbread, influenced by French cuisine. Her recipe included just butter, flour, and sugar, creating the classic melt-in-your-mouth texture. Shapes like the classic “petticoat tails” emerged, favoured by Mary herself. The name “shortbread” comes from its high fat content, giving it a crumbly texture. The traditional ratio is 1 part sugar to 2 parts butter.
In fine
My pan-fried strawberries with shortbread is definitely a summer treat, offering a taste of seasonal bliss. So, as the warm rays of summer beckon, why not indulge in a culinary adventure that celebrates the beauty of simplicity and the bounty of the season?
Strawberries: A Berrylicious Treat
Yum. You may wish to discover some new recipes with this perennial plants in the rose family ?
What about a strawberry and orange blossom soup or in a savoury version with a strawberry, pecan nuts and feta salad !
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
PAN-FRIED STRAWBERRY WITH SHORTBREAD
Ingredients
- 250 g strawberries diced
- 6 shortbread or palets bretons crumbled
- 2 tbsp brown caster sugar
- 1 lime juice
- butter
Instructions
- In a pan, sizzle delicately the strawberries in a little bit of butter.
- Pour the sugar over and cook for a further 2 minutes, stirring.
- Place the cooked strawberries on lovely plates and sprinkle them with shorbread.
- Serve immediately with ice-cream for exemple!
