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Strawberry Topped With Sugared Pecans


1 poached strawberries
1 quart strawberries, a little under-ripe,
; hulled, left whole
2 cups water
1 cup sugar
1 tablespoon lemon juice
1 tablespoon kirsch
2 cups pecan halves
1 egg white
1 cup sugar

Bring water, sugar, and strawberries to a simmer and allow to cool. Then add lemon juice and kirsch. Drain most of liquid (reserve and boil down; it makes a great syrup for future use) and pour poached strawberries into prebaked pie crust. Preheat oven to 325F. Toss pecan halves with egg white until completely coated. Stir in sugar. Bake stirring mixture every 5 minutes until coating is a nutty brown, 25-30 minutes. Immediately transfer to cool pan in single layer to cool before using. Use to top pie. Check out Cook's Illustrated May/June 1993 for a great treatise on poaching fruit. For the pie, use whatever prebaked pie crust you like and fill with poached strawberries. Top with sugared pecans. We always make more than one quart of berries, so I'm not sure how many berries you'll need to fill your crust. Leftover berries served in a reduction of the syrup are also great. Posted to the BBQ List on June 7, 1998 by Bill Ackerman - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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