👨🍳 Method
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1
Preheat the oven to 200°C (390°F).
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2
Using a zester, carefully remove thin strips of orange zest from the orange skin, avoiding the white pith.
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3
Squeeze juice from half of the orange.
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4
Bring a small saucepan of water to a boil and blanch the orange zest strips for 10 seconds, then drain and set aside.
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5
In a heavy-bottomed saucepan, combine the sugar and water and stir over medium heat until the sugar dissolves completely.
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6
Bring to a boil and continue cooking for 3 minutes until a light caramel forms.
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7
Remove from heat and carefully add 2 tablespoons of strawberry liqueur and 2 tablespoons of water to stop the cooking. Stir gently over low heat until smooth.
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8
Caution: Caramel is extremely hot and can cause severe burns.
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9
Stir the blanched orange zest strips into the caramel sauce.
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10
Remove the green stems from the strawberries.
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11
Thread the strawberries onto wooden skewers and arrange in a baking dish.
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12
Pour the warm caramel sauce over the strawberries.
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13
Bake in the preheated oven for 5 minutes.
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14
Decorate a serving plate with one strawberry and a few blanched orange zest strips.
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15
Arrange the warm skewered strawberries on the plate and drizzle with the caramel sauce.
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16
Just before serving, grind fresh black pepper over the strawberries.
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17
Finish with a few fresh mint leaves.
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