Fire Roasted Strawberries
- 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
- 20-by-20 centimetre metal baking pan
- 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.
- Prepare the grill for direct cooking over high heat (230 degrees Celsius to 290 degrees Celsius).
- 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.
- 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.
- 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