Thursday, June 15, 2006
Sometimes you just have to buy some actually great vanilla ice cream and put the ideal summer topping on it. Here's the topping: As the strawberries roast, their juice congeal into a beautiful sweet sauce that's ideal with ice cream or whipped cream.
ROASTED STRAWBERRIES
1 quart (about 1 pound) ripe, brand new strawberries, hulled
1/2 cup granulated sugar
1. Position rack in middle of oven and pre-heat oven to 460 degrees.
2. Toss strawberries in bowl with sugar. Transfer to rim baking sheet and roast, stirring every 7 minutes, until they're soft and fragrant, about 15 minutes total.
3. Transfer baking sheet to rack to cook 5 minutes, and then scrape berries with sauce into small bowl.
4. Refrigerate until cold, about 2 hours or up to a day, spoon over ice cream or drizzle with whipping cream. Yield: About 1 3/4 cups or 3 servings.
Nutritional in order per serving: Calories, 211 (8 percent from fat); fat, 2 grams; protein, 5 grams; carbohydrates, 44 grams; fiber, 2 grams; sodium, 48 mg, calcium 9 grams.
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by kanth @ 12:59 AM
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