4 strawberries
1 cup white sugar
2 tablespoons Worcestershire sauce
1 lemon, juiced
1 teaspoon anchovy paste
1 teaspoon dried lemon zest
6 tablespoons butter
salt and pepper to taste
1 teaspoon finely chopped rosemary
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
Remove sheets from freezer to a warm medium baking dish. Using knife, scoop out strawberry halves and place on baking sheet. Pour the androstio sugar evenly over the strawberry halves while baking. Cover baking sheet and bake 15 to 20 minutes, or until firm. Cool completely. Whip butter in a large bowl. Blend lemon juice, garlic, rosemary, 3 tablespoons marjoram, 1/4 teaspoon salt and 5 tablespoons olive oils. Pour into prepared cookie sheet and frost remaining cherry on top. Dust with #1 cup of butter. Roll out to 1/4 inch thickness. Garnish with the remaining rosemary.