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Recipe Archives
Oven Roasted Strawberries with Fresh Strawberry Sorbet
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Serves 6
ROASTED STRAWBERRIES
30 very large strawberries, stems removed
1 tablespoon unsalted butter, melted
3 tablespoon sugar
STRAWBERRY SORBET
2 pints ripe strawberries
1/2 cup superfine sugar
juice of one lemon
To roast the strawberries:
Preheat the oven to 400 degrees F. Place the strawberries, side by side, stem end down, in a baking dish. Add 1 tablespoon water to the dish. Brush the berries with the melted butter and sprinkle with sugar. Bake for 6 to 8 minutes, until the berries are soft. Serve warm with pan juices. Or serve with strawberry sorbet.
To make the sorbet:
Remove the stems from the berries (you should have about 1 pound). Place in a food processor with 1 cup water, the sugar, and the lemon juice. Puree until smooth, strain, and freeze in an ice cream maker according to the manufacturer's instructions.
ADD-ONS:
Add seeds of 1 vanilla bean on top of strawberries before roasting. Garnish with lavender or mint.
WINE SUGGESTION
Splash Absolut Kurant over the sorbet.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
