Caramelized Strawberries, Almond Shortcake and Vanilla Cream

Ingredients:

500g (1lb) strawberries, washed, hulled and halved
75g ( 3oz) castor sugar
1 tablespoon water
75ml rose wine
Zest and juice 1 orange

Method:

1. Place the sugar and water in a large pan and cook over high heat until the sugar starts to turn golden ( don't stir the mixture, swirl it round the pan instead) as it will crystallize

2. When the sugar is liquid and a light amber colour, carefully add the wine, orange juice and zest ( it will fizz up abit)

3. Cook until the liquid is syrupy and boil for about 5 minutes

4. Add the strawberries and cook for another 3 minutes

Almond Shortcake

Ingredients:

225g ( 8oz) diced butter
250g ( 9oz) plain flour
115g (4oz) castor sugar
85g ( 3oz) cornflour
50g (2oz) flaked almonds

Method:

1. Pre-set oven to 180 degrees

2. Grease and line a 10 inch cake tin with parchment paper

3. Melt the butter in a large saucepan

4. Remove from heat and mix in the other ingredients to a smooth dough

5. Press into the prepared tin and smooth off with a fork

6. Bake for 30 minutes

7. Cool slightly and slice into squares in the tin

Vanilla Whipped Cream

Ingredients:

250ml double cream
1 tablespoon icing sugar
1 teaspoon vanilla extract

Method:

1. Whip the cream, fold in the sugar and vanilla

Serve the shortcake with the hot strawberries and cream on top. Also great with ice-cream

This recipe will be demonstrated on Our Signature Dish Kitchen by Paula Mc Intyre from Radio Ulster at the Dalriada Festival on the 19th of June 2011 in the Fine Food Marquee