Saturday, 23 June 2012
We may not be having dry weather here at the moment . . . and it's not really been warm . . . it's probably the nicest weather for Wimbleton . . . but that hasn't stopped the Strawberries from ripening . . . and it hasn't stopped me from indulging!
SCRUMMO!! I love, Love, LOVE Strawberry Season. I keep myself from eating them the whole of the year so that I can enjoy them even more in the summertime.
And this was the perfect way to welcome in the first day of summer . . .
Gently roasted summer strawberries, lightly sweetened with a mixture of butter, brown sugar . . . and lightly spiced with some ground cardamom . . .
Roasted just long enough to make them even sweeter, but not long enough to make them mushy . . . they still retain a bit of their bite . . .
Spooned into your prettiest dishes and then topped with some lovely softely whipped cream flavoured with honey and vanilla . . .
Sigh . . . this is summer in a bowl. The rain may fall and the wind may lash against the window panes . . . but summer is here . . .
and it comes in a plump juicy berry, wearing a little green cap!
*Roasted Summer Berries, with Honey Whipped Cream*
One of the tastiest of summer treats!
500g of English Strawberries (about 1 pound)
2 TBS butter
4 TBS soft light brown sugar
1/4 tsp ground cardamom
For the Cream:
225ml of double or whipping cream (1 cup)
2 TBS runny honey (I like wildflower or clover)
a few drops of vanilla extract
Preheat your oven to 190*C/375*F/ gas mark 5. Wash and then gently dry the berries with some paper towelling. Hull them and if they are large, cut in half.
Whip the cream with a wire wisk until it just starts to peak. Stir in the honey and vanilla. Set aside and keep cool.
Melt the butter in an ovenproof skillet. Add the sugar and cardamom and stir to melt the sugar. Once the sugar is melted, turn off the heat and add the berries, tossing them gently to coat them in the mixture. Bang the pan into the oven. Roast for 2 to 3 minutes, give them a stir, and roast for a further 2 minutes. Remove from the oven.
Spoon the roasted berries into serving dishes and top each serving with a dollop of the honey cream. Drizzle any juices over top. Serve immediately.