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Vanilla-Roasted Strawberries

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 6 strawberries and 2 tablespoons sauce)

Ingredients

  • 2 tablespoons unsalted butter
  • 1 vanilla bean, split lengthwise
  • 24 strawberries, tops removed
  • 2 tablespoons light brown sugar
  • 3 tablespoons dry red wine
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon chilled unsalted butter, cut into small pieces

Nutrition Information

  • calories 135
  • caloriesfromfat 51 %
  • fat 7.7 g
  • satfat 4.8 g
  • monofat 2.2 g
  • polyfat 0.3 g
  • protein 0.9 g
  • carbohydrate 16.7 g
  • fiber 3 g
  • cholesterol 21 mg
  • iron 0.8 mg
  • sodium 5 mg
  • calcium 25 mg

How to Make It

  1. Preheat oven to 400°.

  2. Melt 2 tablespoons butter in a 9-inch baking pan in oven. Scrape seeds from vanilla bean into melted butter; combine. Place strawberries, cut sides down, in pan; sprinkle with sugar. Tuck vanilla halves between berries in bottom of pan. Bake at 400° for 10 minutes or until berries are soft. Cool 20 minutes.

  3. Remove berries from pan, and transfer pan juices to a small skillet. Add wine and vinegar to pan; bring to a simmer over medium heat. Remove from heat; whisk in chilled butter. Drizzle sauce over berries. Serve immediately.