(Serves 4)

16 fresh Driscoll strawberries
4 cups all-purpose flour
3 tablespoons fresh-ground cinnamon
3 tablespoons sugar
3 eggs
4 ounces chocolate ganaché (recipe follows)
4 cups peanut oil

Mix flour and 2 tablespoons cinnamon in a bowl.
Mix sugar and 1 tablespoon cinnamon in a separate bowl.
Roll strawberries, one at a time, in cinnamon flour, then eggs, then back in the flour.
Heat oil in a sauce pan to 350°. Drop breaded strawberries carefully into oil, and fry for 1 1/2 minutes each, or until golden.

Cinnamon vanilla cream
1/2 quart heavy whipping cream
1 teaspoon cinnamon, ground
1/2 cup brown sugar
1/2 teaspoon vanilla extract

Mix all ingredients together, and whip to soft peaks.

Chocolate Ganache
(Makes 1 1/2 pints)
1 pint heavy cream
3 1/4 pounds semi-sweet chocolate chips

Heat cream to boiling point and add chips. Remove from heat and stir until smooth. Reduce ingredient portions equally for dessert sauces.
Slice strawberries in half and plate as shown. Serve with whipped cream, drizzle chocolate ganache around, and sprinkle with cinnamon sugar.