Home
Recipes
Software
Store
Discuss Food!
Video
Help
Log in
and post recipes free!
find
in
Anywhere
Recipe Title
Videos
Discussion Groups
Food Dictionary
Product Support
search
Oven-Roasted Strawberries with Strawberry Sorbet
5 Servings
Try this Oven-Roasted Strawberries with Strawberry Sorbet recipe, or post your own recipe for Oven-Roasted Strawberries with Strawberry Sorbet
tell us
Be the first to
submit a photo
for this recipe.
Win $100.00
by posting the best original food photo this month!
Recipe look good to you?
Oven-Roasted Strawberries with Strawberry Sorbet Ingredients
4 c
Strawberries
; hulled
2 tb
Butter
; melted
1 c Water
3 tb
Sugar
1/3 c
Sugar
1
Vanilla
bean; split
3 tb Fresh
lemon
juice
3
Lemon
slices
30 lg
Strawberries
with caps
3
Mint
sprigs
Instructions for Oven-Roasted Strawberries with Strawberry Sorbet
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 400 degrees for 6 minutes or until strawberries are soft. Yield: 5 servings (serving size: 1/2 cup sorbet and 6 roasted berries). NOTES : From Chef Daniel Boulud of Restaurant Daniel. As former executive chef of New Yorks prestigious Le Cirque, Daniel Boulud was for many years the toast of the restaurant world. The restaurateurs newest ventue is Restaurant Daniel, which recently received a rare four-star rating from the New York Times. "His reliance on the best seasonal products available constantly inspire Boulud to new creative heights," says colleague Pierre Franey. Says Boulud: "My cooking is light and spontaneous because people have recognized the need to eat healthful foods." Chefs note: "Very big, ripe, juicy strawberries give off a subtle fragrance when roasted. The sorbet is best made one hour in advance, but the berries should be roasted just before serving." To serve, spoon sorbet onto each of 5 individual plates; arrange roasted strawberries around sorbet. The sorbet can also be made in a 1-quart ice-cream freezer. Posted to Digest eat-lf.v097.n018 by Patrick & Sarah Gruenwald
on Wed, 18 Dec 1996.
Main Ingredient:
Strawberry
Cuisine:
Uncategorized
More like this...
Champagne Sorbet with Wild Strawberries
Easy Freezer Strawberry Sorbet
Banana-Strawberry Sorbet
Strawberry-Grapefruit Sorbet
Strawberry-Wine Sorbet
Ingredient Insight - look inside this recipe
Butter
Lemon
Mint
Strawberries
Sugar
Vanilla
Desserts
Bean
Butter
Lemon
Strawberry
for
flavor
and
categorization
Recent searches:
cumin crusted chicken
yogurt turmeric
baggett
garlic bread pizza
roasted tomato penne
cream cheese pecans
ice cream
black beans
turkey burger apples
gelatin mousse
ribs grill
turkey apples
corn freezer
pepper pickled
date coffee bread
potato croquet
range
cooked peeled prawns
whip cream topping
greek yogurt
O P T I O N S
Rate or Comment
Suggest to Friend
Add to Menu
Email Recipe
Print Recipe
I M P R O V E
Submit Photo
Link to Recipe
Post a Recipe
Invite Friends
Post a Video
R E M E M B E R
Try Soon
Favorite
G R O U P S
log in first
Create your own personal cookbook!
Learn more
Download
our cooking software and
do more
with this recipe!
BigOven for Windows won Best Cooking Software, 2008 from TopTenReviews.com