EMBER-ROASTED STRAWBERRIES
Baked in the embers of a campfire or charcoal grill, these balsamic strawberries are sure to please. Serve with vanilla ice cream for a great summer dessert.
Provided by Marnie Hanel
Time 18m
Yield Makes 1 quart
Number Of Ingredients 4
Steps:
- Build a campfire, or light a charcoal grill (use hardwood lump charcoal if using a grill). Let the wood or coals die down from glowing red to dusty and ashy, but still hot. You should be able to hold your hand about 6 inches from the coals for 5 to 10 seconds.
- Create a double-layered foil packet large enough to hold the strawberries. Toss the strawberries together with the balsamic vinegar, vanilla extract, and brown sugar to coat. Tightly wrap the strawberries in the packet, crimping the foil well to keep the juices from spilling.
- Place the foil packet directly on the embers, or a standing grill grate over the coals. Cook for about 15 minutes, turning the packet with a long set of tongs every 3-5 minutes. Check the strawberries after 15 minutes-they should be softened and swimming in syrup. Serve as is, or over ice cream, slices of pound cake, or drizzled with heavy cream.
FIRE ROASTED STRAWBERRIES
My husband made this for me for my birthday a couple of years ago, and it has since become a favorite dessert of ours. We've served it over top of ice cream, and also with pound cake & whipped cream. He found the recipe on the Weber Grill website.
Provided by TexasKelly
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Hull the strawberries and then trim the stem ends so they will sit flat in the pan. In a medium bowl, combine the berries with the sugar, vanilla, and liqueur and toss to coat.
- Prepare the grill for direct cooking over high heat (450 to 550 F).
- Use the soft butter to generously coat the bottom and sides on an 8 x 8 inch baking pan (suitable for the grill). The pan should be just large enough to hold the berries in a single layer with their sides almost touching (this allows the berries to gently support one another as they begin to soften). Remove the berries from the bowl and line them up so that they fit snuggly, pointing up, in the prepared pan. Pour the contents from the bowl over the berries.
- Brush the cooking grates clean. Place the pan over direct high heat, close the lid and cook until the strawberries are bubbling and beginning to slump, about 8 to 12 minutes. Cooking times will vary depending on the variety, size, and ripeness of the strawberries. Watch closely to catch them before they collapse. Remove from the grill.
- Spoon the pan juices over the berries to moisten them, let cool for 5 minutes, and then carefully cut them into quarters, or leave whole. Ladle berries over ice cream.
Nutrition Facts : Calories 179.7, Fat 7.1, SaturatedFat 4.2, Cholesterol 24.4, Sodium 36.8, Carbohydrate 28, Fiber 2.7, Sugar 23.6, Protein 2.4
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
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