SAN FRANCISCO (KCBS) – California is the nation’s leading producer of strawberries. In 2013 alone, more than 2.3 billion pounds of strawberries were harvested in the state, which amounts to 88 percent of the country’s total fresh and frozen strawberries.
The season stretches throughout the year, up the coast from San Diego to the Monterey Bay. The normal peak season is from April-June. With that in mind, KCBS Food and Wine Editor Narsai David has a strawberry dessert topping recipe.
Narsai’s Strawberry Dessert Topping Recipe
2 baskets of strawberries
**1/3-1/2 cup of sugar
1 tbsp cornstarch
Wash, drain and stem the strawberries.
Slice in half or quarters and place in 3-4 qt. saucepan.
Stir the sugar and cornstarch together in a small bowl, and sprinkle over the berries. Stir well, cover and let stand for one hour at room temperature. The sugar will draw out the juices.
Cook over moderate heat for about 5-6 minutes. The juice will thicken and the berries will start to soften. Transfer to a bowl, cover and chill in the refrigerator for up to a week.
It can be served over non-fat yogurt, pound cake, or ice cream.
**Adjust sweetness to your taste