STRAWBERRIES SAUTÉED WITH PEPPERCORNS

Ingredients 6-8 persons:

2 pounds fresh strawberries

6 tablespoons unsalted butter

2/3 cup sugar

Juice of 1 orange

Juice of ½ lemon

1/3 cup Grand Marnier

1 teaspoon green peppercorns

½ teaspoon black peppercorns, finely crushed

8 sprigs fresh mint

Directions:

Rinse and hull the strawberries.  Cut larger ones in half, so they are all about the same size.  Reserve.

Heat the butter and sugar together in your biggest skillet until the sugar begins to brown.  Add the orange and lemon juice and stir to blend.  When the liquid boils again, add the strawberries.  Keep the strawberries moving in the skillet so they cook quickly.  When they begin to soften, add the Grand Marnier and flame it in the pan.  Finally, stir in the peppercorns.

Divide the berries among 6 to 8 soup bowls.  Spoon on the sauce and garnish with a sprig of mint.