You only need two ingredients and a few minutes to make this easy, no-cook fruit topping from Chef Anne Burrell that goes with just about any dessert. Add orange zest, too, if you like, for a burst of citrus.
Anne likes to serve this over her Dutch Baby Pancakes in the summertime with whipped cream, thinly sliced fresh mint leaves, and shaved bittersweet chocolate. We also recommend trying it on Buddy's Italian Ricotta Cheesecake (or this fake-out cheesecake) and it's delish over pound cake (hello, strawberry shortcake!).
- 6 to 7 strawberries, sliced
- 2 tablespoons sugar
- ½ teaspoon orange zest (optional)
Combine strawberries, sugar and orange zest (if using) in a small bowl. Allow the berries to sit and release their juices and for the sugar to dissolve. Stir well before serving.