Wine Roasted Strawberries Recipes

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ROASTED STRAWBERRIES WITH WINE & BALSAMIC VINEGAR SAUCE



Roasted Strawberries With Wine & Balsamic Vinegar Sauce image

I have yet to try - but didn't want to lose this recipe! It was sent to me via email from Glutenfreeda.com! I cannot wait for fresh summer strawberries to try it!!! Let me know what you think if you get to it before I do!!

Provided by ukichix

Categories     Frozen Desserts

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1 teaspoon vanilla
2 pints fresh strawberries
2 tablespoons brown sugar
3 tablespoons dry red wine
1 1/2 tablespoons balsamic vinegar
1 tablespoon butter, chilled
vanilla ice cream

Steps:

  • preheat oven to 400°F.
  • Add 2 Tbsp butter to oven safe skillet and melt in oven. Add Vanilla to butter to butter and combine.
  • Place strawberries, cut side down in skillet andsprinkle with brown sugar. Bake at 400°F for 10 minutes or until berries are soft. Remove pan from oven.
  • With a slotted spoon, remove berries from pan and set aside to let cool.
  • Add wine and vinegar to skillet and simmer over medium heat until reduced slightly.
  • Remove from heat and whisk in chilled butter.
  • To serve, spoon ice cream into dessert bowls, top with warm strawberries and drizzle with sauce.

Nutrition Facts : Calories 151.9, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 56.3, Carbohydrate 21.9, Fiber 3.6, Sugar 16.5, Protein 1.3

ROASTED STRAWBERRIES WITH VIN SANTO



Roasted Strawberries with Vin Santo image

Provided by Giada De Laurentiis

Categories     dessert

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound strawberries, hulled and halved
2 teaspoons olive oil
5 tablespoons sugar
Kosher salt
1/4 cup Vin Santo wine
3/4 cup heavy cream
1/4 cup mascarpone
1/2 cup gently crushed amaretti cookies or almond biscotti

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



Roasted Strawberries image

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

1 pound fresh strawberries, hulled
2 tablespoons white sugar, or more to taste

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

STRAWBERRIES-AND-CREAM CHEESECAKE



Strawberries-and-Cream Cheesecake image

This dessert is proof that cheesecake can be as unexpected as it is delicious. Thanks to intense oven-roasted strawberries, folded into a blend of tangy mascarpone and cream cheese, this treat will please on every level.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

1 pound strawberries, hulled
3 tablespoons light corn syrup
1 cup finely ground graham crackers (about 4 sheets)
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
1 pound plus 13 ounces cream cheese, room temperature
1/4 teaspoon salt
2 large eggs, room temperature
1 vanilla bean, seeds scraped and reserved
8 1/4 ounces mascarpone cheese, room temperature

Steps:

  • Preheat oven to 300 degrees. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat. Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes. Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.
  • Raise oven temperature to 350 degrees. Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes. Transfer pan to a wire rack, and let crust cool completely.
  • Reduce oven temperature to 325 degrees. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add remaining cup sugar and the salt. Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition. Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.)
  • Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula. Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula.
  • Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour to 1 hour 10 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight).

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