by Cafe St Honoré in

“This is a great way to use up old berries; almost a compote but not quite. Take the chill off the fruit, add a shaving of orange peel, vanilla seeds, a kick of sugar and a splash of Grand Mariner. The dollop of crème fraîche melts into the warm fruit and creates a delicious, rich and sweet berry sauce. Simple and elegant.”

Neil Forbes Cafe St Honoré warm strawberries in vanilla and orange, creme fraiche WEB 1.jpg

Serves 2

Prep time: 10 minutes; cooking time: 3 minutes


12 strawberries

1 tablespoon caster sugar

1 tablespoon Grand Mariner

2 thumb-sized pieces of orange peel

1/3 vanilla pod, seeds scraped and pod retained

2 big dollops of crème fraîche

2 sprigs of mint, optional


Give the strawberries a gentle wash under a tap, then remove their husks. Cut the bigger ones in half and leave any smaller ones whole.

Place them in a pot with the Grand Marnier and put on a moderate heat. Add the sugar as the liquid comes to the boil, then add the vanilla seeds, vanilla pod and the orange peel.

Stir gently in the pot, and be careful it doesn’t get too hot. Make sure the vanilla seeds are distributed by pressing them with the back of a spoon. After a minute or two, once everything is warm, spoon the berries and juice into a bowl.

Serve with the orange peel, vanilla pod and garnish with a sprig of mint, and a big dollop of crème fraîche.