1 pound frozen strawberries; thawed, sweetened & puréed
2 tablespoons dark rum or gold rum
Mix strawberry purée and rum in small nonreactive bowl.
Chill. (Can be refrigerated overnight.)
A colorful sauce, along with the Mango Sauce,
http://img.photobucket.com/albums/v77/marlena_m/Coconut-Custard-Pie---1.jpgfor the Coconut Custard.
About Me
- Alyssa Diaz
- hey its me and I thought that I should tell just a little about me. I moved here about 9 years ago , I played softball for at laest 8 years. I have decided not to play this year because I have taken a new road to life I WNAT TO BE A PASTERY CHEF. so by taking this class I thought that this will be a good thing. :)~
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