Vanilla-Roasted Strawberries

2 Reviews
ADD YOUR REVIEW
Randy Mayor; Jan Gautro
Yield
4 servings (serving size: 6 strawberries and 2 tablespoons sauce)
June 2002
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 135
  • Caloriesfromfat 51%
  • Fat 7.7g
  • Satfat 4.8g
  • Monofat 2.2g
  • Polyfat 0.3g
  • Protein 0.9g
  • Carbohydrate 16.7g
  • Fiber 3g
  • Cholesterol 21mg
  • Iron 0.8mg
  • Sodium 5mg
  • Calcium 25mg

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

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Ratings & Reviews

rstarrlemaitre's Review

lematson
June 30, 2012
Strawberries so tender they're melt-in-your mouth. The sauce is decadent: buttery and silky. I'd use a touch less balsamic and a touch more brown sugar. Nice hints of vanilla, but you might want to add vanilla extract at the end.

lematson's Review

rstarrlemaitre
August 14, 2011
This is very good dessert. Not too sweet, but very flavorful.