Serves 6
ROASTED STRAWBERRIES
30 very large strawberries, stems removed
1 tablespoon unsalted butter, melted
3 tablespoon sugar
STRAWBERRY SORBET
2 pints ripe strawberries
1/2 cup superfine sugar
juice of one lemon
To roast the strawberries:
Preheat the oven to 400 degrees F. Place the strawberries, side by side, stem end down, in a baking dish. Add 1 tablespoon water to the dish. Brush the berries with the melted butter and sprinkle with sugar. Bake for 6 to 8 minutes, until the berries are soft. Serve warm with pan juices. Or serve with strawberry sorbet.
To make the sorbet:
Remove the stems from the berries (you should have about 1 pound). Place in a food processor with 1 cup water, the sugar, and the lemon juice. Puree until smooth, strain, and freeze in an ice cream maker according to the manufacturer’s instructions.
ADD-ONS:
Add seeds of 1 vanilla bean on top of strawberries before roasting. Garnish with lavender or mint.
WINE SUGGESTION
Splash Absolut Kurant over the sorbet.