Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light June 2002

Gallery

Randy Mayor; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 6 strawberries and 2 tablespoons sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

135 calories; calories from fat 51%; fat 7.7g; saturated fat 4.8g; mono fat 2.2g; poly fat 0.3g; protein 0.9g; carbohydrates 16.7g; fiber 3g; cholesterol 21mg; iron 0.8mg; sodium 5mg; calcium 25mg.
Advertisement
Advertisement