Fire Roasted Strawberries

Paul FansonFeb 9, '21

THE INGREDIENTS

  • 680 grams large, fresh strawberries (20-24)
  • 1/4 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 60 milliliters orange liqueur, such as Grand Marnier, or 2 tablespoons of water plus 1 tablespoon of lemon juice
  • 1 tablespoon unsalted butter, softened
  • vanilla ice cream

 

SPECIAL EQUIPMENT

  • 20-by-20 centimetre metal baking pan

 

INSTRUCTIONS

  1. 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.
  2. Prepare the grill for direct cooking over high heat (230 degrees Celsius to 290 degrees Celsius).
  3. Use the softened butter to generously coat the bottom & sides of a 20 x 20 cm 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 & line them up so that they fit snugly, pointing up, in the prepared pan. Pour the contents from the bowl over the berries.
  4. Place the pan over direct high heat, close the lid & cook until the strawberries are bubbling and beginning to slump, 8 to 12 minutes. Cooking times will vary depending on the variety, size & ripeness of the strawberries. Watch closely to catch them before they collapse. Remove from the grill.
  5. Spoon the pan juices over the berries to moisten them & let cool for 5 minutes. Carefully cut them into quarters or leave whole. Ladle berries over ice cream.

 

Source: Weber Grills