Pot Roasted Strawberries With Butterscotch Sauce

• 284 ml double cream
• 75 g soft brown sugar
• 450 g fresh strawberries, washed and stalks removed
• 8 fresh mint sprigs (for garnish)

1. THE BUTTERSCOTCH SAUCE: place the double cream and sugar in a saucepan and bring gently to the boil, over a moderate heat.
2. Stir continuously until the sugar begins to caramelise and the mixture turns light brown.
3. Remove from the heat and put to one side.
4. THE STRAWBERRIES: heat another empty saucepan until very hot.
5. Carefully place in the strawberries, cover with the lid and shake on the heat for approximately 3-4 minutes.
6. Transfer the warmed strawberries to individual serving dishes and pour over the butterscotch sauce.
7. GARNISH: garnish with fresh mint sprigs and serve immediately.

cream, brown sugar, fresh strawberries, mint sprigs

Taken from www.food.com/recipe/pot-roasted-strawberries-with-butterscotch-sauce-122178 (may not work)