Monday, August 13, 2012

Roasted strawberries with grilled pound cake & ice cream

Summertime strawberries are so amazing on their own, but this dessert takes them to a completely decadent level.  Lightly toasting store-bought pound cake on a grill pan (or in a skillet) with these delicious berries is a great time-saving way to make an impressive & indulgent dessert in minutes.

Serves 6

1 pound whole strawberries – hulled
¼ c. maple syrup
1 t. balsamic vinegar
high quality, store-bought pound cake, cut into think slices
vanilla ice cream – I always prefer Haagen-Daz!

Preheat oven to 425.

Preheat grill pan to medium-low heat.

Line a baking sheet with parchment paper.  In a large bowl, toss strawberries with maple syrup and balsamic.  Lay strawberries in a single layer in parchment.  Roast in oven for 10-12 minutes.

While berries are roasting, lightly butter pound cake and grill until marks appear and it is slightly toasted – 2-3 minutes per side.

Remove berries and cool slightly.  Top grilled pound cake with a small scoop of vanilla ice cream and roasted strawberries.

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