- 1 lb. frozen strawberries
- 1/4 c. granulated sugar
- 2 tsp. cornstarch mixed with 2 T. cold water
- 1-2 T. good quality balsamic vinegar
- 1 c. cold whipping cream
- 3 T. granulated sugar
- 1 T. amaretto
- 4 large croissants, sliced in half lengthwise
In a medium saucepan, combine the strawberries and 1/4 cup granulated sugar. Heat over medium heat, stirring constantly, until the berries are softened and the liquid is bubbling. Add the cornstarch-water mixture and stir to thicken. Remove the saucepan from the stove and add the balsamic vinegar to the mixture. Stir to combine and allow the mixture to cool.
While the strawberries are cooling, whip the cream, 3 tablespoons of granulated sugar, and the amaretto with an electric mixer until stiff peaks form. Set aside.
To assemble, spoon a generous amount of berries onto the bottom half of each of the croissants. Add a dollop of whipped cream, set the top of each croissant over that, and add another dollop of whipped cream to the top of each croissant. Serve immediately.
- Yields: 4 servings
- Preparation Time: 15 minutes