Fraises a l'Escoffier

A nice and easy post-bbq option.

Strawberries
Icing sugar
An orange
Dash of Cointreau
Double cream

Hull*, half or quarter, and wash the stawberries.  Place in a mixing bowl and add a tablespoon of icing sugar roughly for 400g strawberries.  Grate a little orange zest, add this, and squeeze some juice from the halved orange into the bowl.  Pour in a dash of Cointreau, mix together then leave to macerate for one hour in the fridge (preferable but not mandatory).  Be sure to cover with cling film.

Serve with whipped double cream, or if you like you can make up servings in glasses with the cream and pre-chill in the fridge.

* - can be done either with a small pointed knife cutting around the stem and removing a plug, or just cut the whole top off the strawberry if it's the right shape.