We have no idea if this dish comes from France, but its clever simplicity feels utterly French to us. Just take the best-tasting berries you can find and serve them with homemade crème fraîche, which in France is thick and lush naturally soured cream. In the States, we can come within striking distance of the French original by using an organic heavy cream and a sound sour cream. One caution on sour cream: Read the label. It should say “cream and culture,” nothing else.
Let the strawberries “marinate” in the sauce for a couple of hours. Serve with a dollop of the crème fraîche.
From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright© 2012 by American Public Media.
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