EASY BAKED STRAWBERRIES
Baked strawberries pack a real flavor punch, and are perfect for snacking as is or adding to your favorite breakfasts or desserts such as overnight oats, milkshakes, ice creams, or popsicles. The perfect way to use up an abundance of overripe or cheap strawberries, and so naturally sweet that there is no need for the addition of refined sugar.
Provided by Whole Food Bellies
Categories Sweet
Time 55m
Number Of Ingredients 1
Steps:
- Preheat oven to 250F (120C) and line a baking sheet with parchment paper or a silicone cookie sheet.
- Rinse, dry and hull the strawberries, removing all of the greens and any mouldy or overly soft pieces. Keep the greens (see notes)
- Spread the hulled strawberries on the baking sheet, making sure they are kept in a single layer.
- Pop the baking sheet into the preheated oven and roast for about 50 mins, until the strawberries are soft, dark and releasing an amazing strawberry aroma and strawberry syrup.
- Remove the baked strawberries from the oven and allow to cool completely.
- Transfer the cooled strawberries to a glass jar and keep stored in the fridge until ready to use. The harder you squish the strawberries into the jar, the more juices will be released, giving you a great strawberry syrup.
Nutrition Facts : Calories 15 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
VANILLA ROASTED STRAWBERRIES
Steps:
- Heat the oven to 400 degrees F. Pour the melted butter into the baking dish (or melt it right in the dish). Use the tip of a sharp knife to scrape the insides of the vanilla bean into the pan. Place the strawberries (cut side down) in the pan. Sprinkle the berries with brown sugar and lay the vanilla pod over the berries. Bake until they are slumped and feel soft, about 10 to 12 minutes. Let cool 20 minutes, then remove the berries from the pan and pour the pan juices into a small skillet.
- Add the vinegar and red wine to the skillet and heat the mixture to a simmer. Turn off the heat and whisk in the cold butter. When ready to serve, place 6 strawberries on each serving plate. Drizzle the warm sauce over and serve immediately.
ROASTED STRAWBERRIES WITH VIN SANTO
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Add the strawberries, oil, 2 tablespoons of the sugar and a pinch of salt to the prepared baking sheet. Toss well to coat evenly and spread out on the baking sheet. Roast until the strawberries are soft and have released some of their juices, about 30 minutes. Pour the strawberries and the juices into a bowl and toss with the wine. Allow to cool to room temperature.
- Meanwhile, in a medium bowl, whisk the heavy cream with the mascarpone and the remaining 3 tablespoons sugar until soft peaks form, about 3 minutes.
- To serve, divide the strawberries among small serving cups or coupes. Dollop with the cream and sprinkle with some of the cookie crumble.
EMBER-ROASTED STRAWBERRIES
Baked in the embers of a campfire or charcoal grill, these balsamic strawberries are sure to please. Serve with vanilla ice cream for a great summer dessert.
Provided by Marnie Hanel
Time 18m
Yield Makes 1 quart
Number Of Ingredients 4
Steps:
- Build a campfire, or light a charcoal grill (use hardwood lump charcoal if using a grill). Let the wood or coals die down from glowing red to dusty and ashy, but still hot. You should be able to hold your hand about 6 inches from the coals for 5 to 10 seconds.
- Create a double-layered foil packet large enough to hold the strawberries. Toss the strawberries together with the balsamic vinegar, vanilla extract, and brown sugar to coat. Tightly wrap the strawberries in the packet, crimping the foil well to keep the juices from spilling.
- Place the foil packet directly on the embers, or a standing grill grate over the coals. Cook for about 15 minutes, turning the packet with a long set of tongs every 3-5 minutes. Check the strawberries after 15 minutes-they should be softened and swimming in syrup. Serve as is, or over ice cream, slices of pound cake, or drizzled with heavy cream.
FIRE ROASTED STRAWBERRIES
My husband made this for me for my birthday a couple of years ago, and it has since become a favorite dessert of ours. We've served it over top of ice cream, and also with pound cake & whipped cream. He found the recipe on the Weber Grill website.
Provided by TexasKelly
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Hull the strawberries and then trim the stem ends so they will sit flat in the pan. In a medium bowl, combine the berries with the sugar, vanilla, and liqueur and toss to coat.
- Prepare the grill for direct cooking over high heat (450 to 550 F).
- Use the soft butter to generously coat the bottom and sides on an 8 x 8 inch baking pan (suitable for the grill). The pan should be just large enough to hold the berries in a single layer with their sides almost touching (this allows the berries to gently support one another as they begin to soften). Remove the berries from the bowl and line them up so that they fit snuggly, pointing up, in the prepared pan. Pour the contents from the bowl over the berries.
- Brush the cooking grates clean. Place the pan over direct high heat, close the lid and cook until the strawberries are bubbling and beginning to slump, about 8 to 12 minutes. Cooking times will vary depending on the variety, size, and ripeness of the strawberries. Watch closely to catch them before they collapse. Remove from the grill.
- Spoon the pan juices over the berries to moisten them, let cool for 5 minutes, and then carefully cut them into quarters, or leave whole. Ladle berries over ice cream.
Nutrition Facts : Calories 179.7, Fat 7.1, SaturatedFat 4.2, Cholesterol 24.4, Sodium 36.8, Carbohydrate 28, Fiber 2.7, Sugar 23.6, Protein 2.4
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- Hull the strawberries and then trim the stem ends so they will sit flat in the pan. In a medium bowl combine the berries with the sugar, vanilla, and liqueur (or lemon water) and toss to coat.
- Use the softened butter to generously coat the bottom and sides of an 8-by-8-inch metal baking pan. The pan should be just large enough to hold the berries in a single layer with their sides almost touching (this allows the berries to gently support one another as they begin to soften). Remove the berries from the bowl and line them up so that they fit snuggly, pointing up, in the prepared pan. Pour the contents from the bowl over the berries.
- Place the pan over direct high heat, close the lid, and cook until the strawberries are bubbling and beginning to slump, 8 to 12 minutes. Cooking times will vary depending on the variety, size, and ripeness of the strawberries. Watch closely to catch them before they collapse. Remove from the grill.
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- Hull the strawberries and then trim the stem ends so they will sit flat in the pan. In a medium bowl combine the berries with the sugar, vanilla and liqueur (or lemon water) and toss to coat.
- Use the softened butter to generously coat the bottom and sides of an 20 × 20 centimetre metal baking pan. The pan should be just large enough to hold the berries in a single layer with their sides almost touching (this allows the berries to gently support one another as they begin to soften). Remove the berries from the bowl and line them up so that they fit snugly, pointing up, in the prepared pan. Pour the contents from the bowl over the berries.
- Place the pan over direct high heat, close the lid, and cook until the strawberries are bubbling and beginning to slump, 8 to 12 minutes. Cooking times will vary depending on the variety, size and ripeness of the strawberries. Watch closely to catch them before they collapse. Remove from the grill.
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