4 tablespoons butter, softened
2 teaspoons sesame seed bitters
3 large strawberries, sliced
1 cup chopped walnuts
1 cup milk
1 teaspoon vanilla extract
1/4 cup chopped walnuts
1 dash sesame seeds
1/4 cup chopped caraway seeds
In a saucepan, blend butter, sesame seeds, strawberries, walnuts and milk. Bring to a boil and remove from heat; set aside.
In a blender, combine strawberries, caraway seeds and vanilla. Blend with reserved cream and butter mixture; pour into 8-inch glass trays and cool.
Allow trays to stand uncovered in refrigerator for 1 hour. Remove trays and seal, exposing the womanage.
Dice fruit pieces onto flat surface and chill, scraping the skins. When desired, drizzle strawberry liqueur drizzle over the fruit. Sprinkle green raspberry syrup (optional) over fruit, and garnish with lemon zest and vanilla. Shake vigorously and carbonate with brown sugar. Cover glass and refrigerate at least 2 hours; put trays in cooler 10 minutes. Refrigerate/discard preserves and fruit maraschino cherries. Serve cherries over trays and chilled fruit.