This is an unusual spring. I don't remember ever finding such luscious, perfectly ripe strawberries at bargain prices! Each time I shop (which is more often than my hubby would want), I have a hard time resisting the temptation to bring these babies home. We don't make a whole lot of cakes or pastries. Instead, our desserts are often fruits eaten fresh or in smoothies and granita. If the berries are a bit tart, stuffing them with sweetened ricotta cheese make an elegant dessert without spending a lot of time in the kitchen. They can be prepared ahead of time and stored in the fridge. It's a quick way for us to get our sugar fix! You could also dip these in melted caramel or dark chocolate and roll them in chopped nuts but then the calories add up. Take your pick, this is the best time to enjoy strawberries at their peak.
EASY STUFFED STRAWBERRIES
You'll need,
a carton of strawberries
a small tub of ricotta cheese
1-2 tsp honey (you can add more or less if you want it sweeter)
Mix ricotta cheese with honey and set this aside while you prepare the strawberries.
Using a paring knife, cut out a wedge on the stem side of the strawberries to hull or remove the calyx (the leaf-like structures on the stem side). Do not discard the hull or "cap". Hallow out the center of the strawberries with a grapefruit spoon. Stuff this with the honey-ricotta cheese mixture and replace the hull. Serve immediately or place in the fridge for at most an hour before serving.
