Fresas con crema (Strawberries and Cream)

One of the desserts that takes me back to my childhood in Mexico is bananas and cream. It was a simple dessert (and I'm sure the cook was happy when we asked for it), but we loved it. When I moved to Toronto, it was very rare that we would have it, and eventually we turned to using strawberries instead of bananas, which we liked even more.

Ingredients

1 pint strawberries, tops removed and halved (quartered, if the strawberries are too big)

1/2 cup crème fraîche

2 tbsp granulated sugar

1 tbsp tequila liqueur

Mix everything together and serve. You could also add a bit of cinnamon and nutmeg, if you'd like.

Notes

As with other recipes, the quantities are guidelines. I always do it "al tanteo" (by sight).

I love the texture of the granulated sugar in the cream. However, if you prefer something smoother, use confectioner's sugar, mix the sugar and cream together well, then mix with the other ingredients.

It is very hard to find tequila liqueur in Toronto. (Thanks, LCBO.) We happen to get a bottle when someone flies form Mexity City airport, as the Duty Free shop carries it. You can substitute with Grand Marnier or another sweet liqueur.

Of course, you can use bananas instead of strawberries, or even a mixture of the two.

Here is a simple (if time-consuming) recipe to get crème fraîche.