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Honey Semifreddo with Balsamic Strawberries

From Italian Cooking and Living, December 2004/January 2005

    1 cup heavy cream
    4 tablespoons sugar, divided, plus extra
    1 pint strawberries
    8 tablespoons butter, divided
    8 slices panettone
    1/2 cup Grand Marnier
In a chilled bowl, whip the heavy cream until stiff peaks form, gradually whisking in 2 tablespoons of the sugar. Set aside in the refrigerator. Hull and cut the strawberries into quarters, and set aside. In a skillet over medium-high heat, melt 2 tablespoons of butter. Add 2 slices of panettone, and fry until golden, about 1 minute on each side. Sprinkle with sugar, and transfer to a plate. Repeat with the remaining butter and panettone. Carefully deglaze the skillet with the Grand Marnier, and add the strawberries and the remaining 2 tablespoons of sugar. Cook, stirring, until the alcohol evaporates and a light syrup forms. To serve, place 2 slices of panettone on each of 4 dishes, top with a dollop of the whipped cream, and distribute the strawberries and syrup on top. Serves 4

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