Oven-Roasted Strawberries With Strawberry Sorbet Recipe - Cooking Index
Oven-Roasted Strawberries With Strawberry Sorbet Recipe - Cooking Index
| 4 cups | 948ml | Strawberries - hulled |
| 1 cup | 237ml | Water |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 3 tablespoons | 45ml | Fresh lemon juice |
| 30 tablespoons | 450ml | Strawberries with caps (large) |
| 2 tablespoons | 30ml | Butter - melted |
| 3 tablespoons | 45ml | Sugar |
| 1 | Vanilla bean - split lengthwise | |
| 3 | Lemon slices | |
| 3 | Mint sprigs |
Combine the first 4 ingredients in a blender or food processor, and process until smooth.
Pour the mixture into an 8-inch square baking dish; cover and freeze until firm, stirring occasionally.
Place 30 strawberries, stem sides down, in a 10 x 6-inch baking dish; brush butter over strawberries.
Place 3 tablespoons sugar in a small bowl. Scrape seeds from vanilla bean; add seeds to sugar, and discard bean. Sprinkle sugar mixture over strawberries; top with lemon slices and mint sprigs.
Bake at 400F for 6 minutes or until strawberries are soft.
Yield: 5 servings (serving size: 1/2 cup sorbet and 6 roasted berries).
Per serving: 412 Calories; 8g Fat (16% calories from fat); 6g Protein; 90g Carbohydrate; 12mg Cholesterol; 58mg Sodium
Posted to MM-Recipes Digest V4 #414 by [email protected] on Jan 28, 1997
Source:
Cooking Light, Jul/Aug 1995, page 122
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