1 pint strawberries
3 tablespoons honey
2 teaspoons lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, softened
1. Purée the strawberries and force the purée through a sieve into a saucepan.
2. Add the honey and lemon juice, boil the mixture, stirring, for about 3 minutes, until it is thickened. Let the strawberry mixture cool to room temperature.
3. In a bowl, cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour.
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