So easy, I am almost embarrassed to tell
you that Daniel Boulud taught me to make this dessert- maybe 20 years ago. It
is still one of our favorites. And I make it in many variations.
For
three people- multiply as needed
1 lb of strawberries (cleaned, cut in half (or quarters of large)
2 pats
of sweet butter
1
tablespoon of sugar
Optional:
Mint leaves.
Ice
cream (strawberry, vanilla, and/or strawberry sorbet)
Before
guests arrive prepare strawberries and mix in an oven proof roasting pan with
sugar and butter.
Pre
heat oven to 350F
Just
before serving the main course, place pan in the oven. (It should roast for
about half an hour)
Serve
warm over ice cream. Add a mint leaf to each dish.
(When
I want to be really fancy, earlier in the day I place layers of ice cream and
sorbet in glasses and freeze leaving room on top for the hot roasted
strawberries.)
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