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Roasted Strawberries




Source of Recipe


Short & Sweet, Barnard






List of Ingredients



• 1 tbl unsalted butter
  
• 3 tbl granulated sugar
  
• 16 large, perfect strawberries, preferably with stems
  
• 1 cup heavy cream, chilled
  
• 2 tbl amaretto or Grand Marnier or Cointreau
  
• Fresh Mint
  






Instructions



1. Preheat oven to 450 degrees. In an ovenproof skillet just large enough to hold the strawberries in on layer, melt the butter in the oven, 2 to 3 minutes. Watch carefully so it doesn't burn.
   
2. Remove the skillet from the oven and stir in 2 tbl of the sugar. Add the berries, tossing to coat them. Spread in a single layer. Roast, stirring and turning once or twice, until the berries just begin to soften and the sugar melts, about 5 minutes. Gently roll in the syrup to coat and let cool in the pan for about 5 minutes.
   
3. Meanwhile, whip the cream with the liqueur ad the remaining sugar until soft peaks form. Divide the cream among 4 shallow dessert bowls. Arrange lukewarm berries in the cream. Using a teaspoon, dribble the pan syrup over the cream. Garnish with mint.