Roasted Strawberries

Yes.

You read that correctly.

Roasted strawberries.

This is like your wildest strawberry dessert dream coming true.

It literally takes about 10-15 (uninterrupted) minutes to make.

"Uninterrupted" is the key word here.  My (sick and nap-needing) children kept getting out of their beds while I was trying to prepare this dessert, so it took me about an eyes-bugging-in-frustration hour to prepare.

Oh, the trials of motherhood.  :)

You can remove the stems or not.  It's your choice.

But I suggest you whack them off for easier consumption.

Melt a tablespoon of butter in a heavy skillet in a 450 degree oven.
(2-3 minutes.)

Add two tablespoons of sugar to the melted butter.

Add the berries and toss to coat.

Roast, in a single layer, for 5 minutes.  

Gently roll the berries in the pan syrup.  

Yum.  

Let it cool for a few minutes.

Now, let's whip some cream.  

Glory be! 

  Whipping cream + sugar+ vanilla+ liqueur (optional) = Hello, Lover. 

Excuse me for about 5 minutes while I make out with this beater. 

Add some of the whipped cream to a shallow bowl (or pretty teacup).

Plunk down several burst-in-your-mouth roasted strawberries.

Drizzle with strawberry syrup from the pan.

The following step is optional.  

But seriously.  Deleting the chocolate?  

Who would?  :)

To make the chocolate decorations:

Melt 2 to 4 ounces of bittersweet chocolate 

(gently heat on the stove or nuke it in 30-second increments).

Line a glass with a zipper-seal bag,

pour in the melted chocolate,

and snip off a TINY corner of the bag with scissors.

"Draw" to your heart's content on a parchment paper
or waxed paper-lined baking sheet.

Pop it in the freezer for 10-15 minutes (I do this step first).

Quickly transfer it to the strawberries & whipped cream, and serve.

(DO NOT handle it much when you remove it from the freezer, or it will melt. And you will cry.)  

 

I failed art class.  But drawing with chocolate is so easy.  Even a flunkey can do it.  :)

Roasted Strawberries

Serves 4

1 tablespoon unsalted butter

3 tablespoons granulated sugar, divided

16 large strawberries

1 cup heavy cream, chilled

1 teaspoon pure vanilla extract

2 tablespoons amaretto or orange liqueur, such as Grand Marnier or Cointreau, optional

2 to 4 ounces bittersweet chocolate, melted

4 fresh mint sprigs (optional)

To Make the Chocolate Designs:

Melt 2 to 4 ounces of bittersweet chocolate (either over low heat on the stovetop or in 30-second increments in the microwave).  Transfer to a zipper-seal plastic bag.  Snip a small corner off the bag.  "Draw" designs on a parchment-paper-lined baking sheet.  Freeze for 10-15 minutes while proceeding with recipe.

To Roast Strawberries:

Preheat oven to 450 degrees.  In an ovenproof skillet just large enough to hold the strawberries in one layer, melt the butter in the oven, 2-3 minutes.  Watch carefully so that it does not burn.   Remove the skillet from the oven and stir in 2 tablespoons of the sugar; the mixture will be grainy.  Add the berries, tossing to coat them.  Spread in a single layer.  Roast, stirring and turning once or twice, until the berries just begin to soften and the sugar melts, about 5 minutes.  Gently roll the roasted berries in the pan syrup to coat, then let them cool for about 5 minutes in the skillet.

To Make Whipped Cream:

Whip the cream with the vanilla, liqueur and the remaining 1 tablespoon granulated sugar just until soft peaks form.

To Assemble:

Divide the cream among 4 shallow dessert bowls.  Arrange the lukewarm berries in the cream, pointed ends up.  Using a teaspoon, drizzle the pan syrup over the cream. Garnish with mint sprigs, if desired.

If using chocolate designs:  quickly remove the designs from the cookie sheet and insert into the whipped cream.  (Don't touch it too much or it will melt.) 

SERVE IMMEDIATELY.

The recipe was slightly adapted from:  Short & Sweet:  Sophisticated Desserts in 30 Minutes or Less

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