- 1 large navel orange
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1/4 cup Grand Marnier or other orange-flavored liqueur
- 1/2 cup sugar
- 1 lb small strawberries, trimmed (3 cups)
- mascarpone or Greek yogurt
- Grate zest from orange into a small bowl, then squeeze juice into bowl. Add butter, liqueur, and a pinch of salt.
- Heat sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Remove from heat and immediately add orange-juice mixture. Boil, stirring, until caramel has dissolved and sauce is slightly thickened, about 2 minutes.
- Add strawberries and cook, stirring, until heated through, about 1 minute. Serve immediately.