Strawberries Romanoff With Pistachio
|Ripe strawberries||1 1⁄2 Pound, hulled and quartered lengthwise (Firm, Reserve 6 Berries With Stems For Garnish)|
|Cointreau/Grand marnier / triple sec||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Chopped pistachio nuts||3 Tablespoon (For Garnish)|
Combine berries and liqueur in large bowl and sprinkle with sugar.
Mix gently with spoon.
Cover with plastic wrap and refrigerate 3 to 4 hours, spooning syrup over berries once or twice.
One hour before serving, divide berries and syrup among 4 to 6 sherbet or balloon wine glasses.
Just before serving, spoon Chantilly Romanoff over berries and garnish with reserved strawberries.
Sprinkle each serving with pistachio nuts.