1 qt. strawberries
1/4 c. raspberry jam
2 tbsp. sugar
1/4 c. water
1 tbsp. Kirsch
1/4 c. slivered almonds

Combine jam, sugar and water in a small saucepan and simmer for about 2 minutes. Add Kirsch and chill. Pour over individual dishes of washed and hulled berries. Sprinkle with almonds. Sauce can be stored in refrigerator for 2 weeks. Serves 4.