I have this memory of having toast and butter smothered with Golden Syrup for a treat in Scotland. Caramel is one of my favourite tastes and I particularly like it with berries. For this dessert, I've cheated by using the same Golden Syrup which is imported from Britain instead of making caramel. It is available at most supermarkets.

1 quart strawberries, hulled and halved if large

1/4 cup sugar

1 tablespoon lemon juice

2 4-inch sprigs tarragon

1 cup whipping cream

3 tablespoons golden syrup

Preheat oven to 450 F.

Combine strawberries with sugar, lemon juice and tarragon. Let sit 15 minutes or until berries are juicy.

Place strawberries in a gratin dish large enough to hold them in a single layer. Bake, stirring occasionally, for about 10 minutes or until berries are juicy and fragrant. Let cool.

Whip cream with syrup until soft peaks form. Divide strawberries and any juice between 4 dishes. Spoon whipped cream over strawberries and serve with your favourite cookies. Serves 4