Sugar-coated strawberries areoven-roasted until just softened and a syrup forms, combinedwith framboise and served over ice cream or gelato.
Recipe: Roasted StrawberrySundaes
Roasted Strawberry Sauce: 4 1/2 cups (about 1 1/2 pounds) fresh California strawberries,stemmed and quartered 3/4 cup granulated sugar 1 vanilla beanChocolate Sauce: 3 tablespoons sugar 3/4 cup heavy cream5 ounces bittersweet chocolate, chopped 1 tablespoon strawberry or raspberry liqueur9 cups vanilla ice cream 1 1/2 cups (about 1/2 pound) fresh California strawberries, stemmedand quartered
To make Roasted Strawberry Sauce: Preheatoven to 350°F (175°C).
In blender, pur e 1 1/2 cups ofthe strawberries; strain through fine-meshed strainer, pushingon strawberry pur e with a spoon.
Combine pur e with remaining 3cups strawberries and sugar.
Slit vanilla bean lengthwise and scrapeout seeds; add bean and seeds to strawberry mixture. Let stand10 minutes; transfer to shallow baking dish large enough to holdstrawberries in one layer.
Roast in oven about 20 minutes or untilstrawberries are cooked and juices have reduced to a syrup.
To make Chocolate Sauce: In saucepan,bring sugar and 3 tablespoons water to a boil; reduce heat andsimmer until sugar dissolves. Add cream and chocolate. Cook overlow heat, stirring, until chocolate melts. Remove from heat;add liqueur.
To Assemble Sundaes: Spoon 2 tablespoonsChocolate Sauce in the bottom of each of 6 sundae glasses. Adda (3/4-cup) scoop ice cream; top with 2 tablespoons Roasted StrawberrySauce. Repeat layers. Top with 1/4 cup fresh strawberries
Makes 6 servings.
Nutrition Informational Per Serving (1/6of recipe): 784 calories; 43 g fat; 128 mg cholesterol; 171 mgsodium; 100 g carbohydrate; 5 g fiber; 10 g protein
Recipe and photograph provided courtesyof California Strawberry Commission. All rights reserved. Usedwith permission.
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