ROASTED STRAWBERRIES WITH VIN SANTO
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Add the strawberries, oil, 2 tablespoons of the sugar and a pinch of salt to the prepared baking sheet. Toss well to coat evenly and spread out on the baking sheet. Roast until the strawberries are soft and have released some of their juices, about 30 minutes. Pour the strawberries and the juices into a bowl and toss with the wine. Allow to cool to room temperature.
- Meanwhile, in a medium bowl, whisk the heavy cream with the mascarpone and the remaining 3 tablespoons sugar until soft peaks form, about 3 minutes.
- To serve, divide the strawberries among small serving cups or coupes. Dollop with the cream and sprinkle with some of the cookie crumble.
ROASTED STRAWBERRIES
Catch overripe strawberries just in time by roasting them.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 300 degrees. Place strawberries in a single layer in a 9-by-13-inch glass or ceramic baking dish. Drizzle with honey, and toss gently to coat. Bake until syrup begins to thicken and strawberries turn deep red and shrink slightly, about 1 hour 45 minutes. Let cool, and serve over ice cream, yogurt, biscuits, or pancakes. Syrup will continue to thicken as berries cool.
STRAWBERRIES WITH MINT WHIPPED CREAM
You can't go wrong by adding the freshness of mint to this classic duo.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Make syrup: In a medium saucepan over medium heat, bring sugar, mint, and 2 tablespoons water to a boil. Remove from heat; steep 15 minutes. Strain through a fine-mesh sieve into a measuring cup, pressing to extract as much liquid as possible. Discard solids. Let cool (makes about 1/4 cup).
- Meanwhile, in a large bowl, whip cream until stiff peaks form. Gently fold in 1/4 cup syrup (store any remaining syrup); if needed, re-whip cream to stiffen.
- Starting with strawberries, spoon alternating layers of strawberries and cream into four serving glasses. Top each with a mint sprig.
ROASTED STRAWBERRIES
Sweet and juicy roasted strawberries with a bold strawberry flavor. Eat them on their own, or use as a topping for yogurt, ice cream, oatmeal, pancakes, or cake.
Provided by chpmnk42
Categories Desserts Fillings Fruit Fillings
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Quarter large strawberries and halve smaller ones. Place strawberries in a 9-inch pie plate. Sprinkle sugar on top and toss several times.
- Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.
Nutrition Facts : Calories 60.5 calories, Carbohydrate 15 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 1.1 mg, Sugar 11.8 g
OVEN ROASTED STRAWBERRIES WITH CHANTILLY CREAM
I saw this on being made by Janelle Bloom on the Ready Steady Cook programe. So very easy and yet so delicious. Althogh I much prefer to chill the strawberries a little before serving!
Provided by Tisme
Categories Strawberry
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 240°C fan-forced.
- Place the strawberries on a sheet of baking paper in a small roasting pan & sprinkle with brown sugar.
- Roast strawberries for 8-10 minutes or until the strawberries collapse slightly.
- Remove from the oven and set aside for 5 minutes.
- Whip the cream to soft peaks. Add the icing sugar and vanilla seeds & beat until thick.
- Spoon the strawberries and juices into a bowl.
- Serve with chantilly cream.
Nutrition Facts : Calories 229.3, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 19.6, Carbohydrate 24.4, Fiber 1.7, Sugar 20.6, Protein 1.4
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