Strawberries Sabra

• 1 pint sweet ripe strawberries
• 2 large navel oranges, preferably Jaffa oranges from Israel
• 2 tablespoons Sabra, Grand Marnier or Creole Shrub Liqueur (orange flavored liqueur)
• 1/2 pint heavy cream
• 2 tablespoons sugar
• 1 tablespoon freshly grated orange rind
• Pinch of cinnamon

1. Rinse and hull strawberries and place them in a large bowl.
2. Peel oranges, removing all the white pits.
3. Hull the oranges over the bowl of berries to catch any juice and cut each section free of its surrounding membrane, allowing the sections to fall into the bowl of berries as they are released.
4. Use a small, sharp knife and slice down closely between the fruit and the membrane on both sides of each section to free it.
5. When the oranges have been sectioned add the liqueur and toss with the strawberries.
6. You should not have to add any sugar to the fruit.
7. Divide the fruit among four long-stemmed goblets.
8. Refrigerate until ready to serve but do not prepare more than an hour in advance.
9. Just before serving whip cream until softly peaked.
10. Add sugar and orange rind and whip until cream holds its shape.
11. Spoon cream over the fruit in the goblets, dust with cinnamon and serve.

sweet ripe strawberries, oranges, sabra, heavy cream, sugar, freshly grated orange rind, cinnamon

Taken from cooking.nytimes.com/recipes/6218 (may not work)