Oven roasted strawberries....YUM!

This looks like it has incredible potential!

OVEN ROASTED STRAWBERRIES WITH WHITE CHOCOLATE CRÈME ANGLAISE

Here is an unusual way of preparing strawberries. They’re fabulous simply spooned over ice cream (or even on toasted and buttered brioche), but following the strawberry recipe you’ll find a classic custard sauce (Creme Anglaise) including a White Chocolate Variation of the Creme Anglaise sauce recipe. Either version of the creme anglaise sauce may even be frozen in an ice cream maker - the ultimate French custard ice cream! - or served as-is (as a sauce)....and all versions compliment the strawberries very nicely.

4 SERVINGS

20 large strawberries, hulled, quickly rinsed, and dried with paper towels

2 tablespoons, unsalted butter - melted

3 tablespoons, granulated sugar

Preheat the oven to 400 degrees. In a baking dish, place the strawberries side by side, stem end down. Add 1 tablespoon of water to the dish. Brush the strawberries with the melted butter, and sprinkle the sugar over the berries. Bake for about 6-8 minutes or until the strawberries are soft.

CREME ANGLAISE

2 cups, half and half

4 egg yolks

1/2 cup, granulated sugar

The Flavorings:

1/4 cup (or less, to taste), liqueur of choice

OR 1-1/2 teaspoons (or to taste) of vanilla or other flavorful extract

OR split a whole vanilla bean, scrape out the pulp, and add bean and pulp to the half and half as it is scalded; allow to steep, but remove bean before adding scalded half and half to egg mixture.

*FOR WHITE CHOCOLATE CREME ANGLAISE: 2 ounces, white chocolate - chopped

The Method:

Scald the half and half - that is: heat it in a saucepan until little bubbles form around the edges, and whiffs of steam come off the surface.

Beat the egg yolks with the sugar until mixture is very light-colored and thick. Very slowly, add the hot half and half - start by adding just drops, then steadily increase amount added, whisking egg mixture constantly.

Return this entire mixture to a heavy saucepan, and heat, stirring constantly, just until it coats the back of a spoon (until you can draw a stripe with your fingertip down the back of the stirring spoon, and the stripe will not run back together - temperature will be about 160 degrees). DO NOT ALLOW SAUCE TO BOIL. Add flavoring of choice. [*Chopped white chocolate is added here, if using.]

Immediately remove the completed sauce from the heat and stir to cool. [The best method is to place the saucepan in a bowl of ice and water, and stir the sauce to cool it quickly.]

Cook's Notes:

The sauce will be only medium-thick - and very pour-able. For a thicker (but very rich) sauce, you may add an egg yolk or use cream instead of some of the half and half.

If you overcook the sauce, or cook over too high heat, the eggs will scramble, and sauce will appear curdled. If this happens, but not too badly, simply strain the sauce through a strainer to remove the particles of cooked egg. If the problem is acute, you’ll have to discard the disaster and begin again. [Note: the sauce can be made in a double boiler - over, but not in - simmering water, for maximum control and gentle heat.]

Creme anglaise can be made ahead and held at room temperature, or refrigerated for longer storage. To make ahead: cover with plastic wrap pressed down so that it touches the entire surface of the sauce.

Variations:

The finished and flavored sauce may be chilled, then processed in an ice cream maker for an excellent French-style ice cream.

TO MAKE WHITE CHOCOLATE CREME ANGLAISE:

Stir 2 ounces of finely chopped white chocolate into the finished, (vanilla flavored), hot creme anglaise, until chocolate is melted and sauce is smooth*

Oven Roasted Strawberries adapted from a recipe by world-class New York chef, Daniel Boulud