Fresh strawberries are glorious. When they’re in season, British strawberries are a true highlight of the British summer. In preparation for the Wimbledon finals this weekend, here’s a little update of the classic strawberries and cream. Roasted strawberries might feel like sacrilege, but you’re going to have to trust me they’re delicious. Roasting them at a high temperature brings out all their sweetness and releases the juices into a glorious syrup.
Strawberries, vanilla, a little orange zest because hey everything is better with a little citrus. Then a final flourish of Pedro Xminex. A favourite night time tipple, it really does smell like Christmas in a glass. Its deep and sweet, with spicy notes that just bring out the flavour of the strawberries.
This is great with greek yogurt if you’re feeling virtuous, or even a coconut cream if you’re dairy free. But in true British style I’m going for classic double cream. The white rippled through the dark red syrup feels totally luxurious.
I prefer to eat these after they’ve cooled down a little, not straight out of the oven. With cold cream poured over them, the strawberries burst with sweetness in your mouth. Tastes like summer has finally arrived.
- 500 grams strawberries
- ½ a vanilla bean
- Zest of 1 orange
- 1 tbls Pedro Ximenez Sherry
- 1 tsp sugar
- squeeze of orange juice
- Preheat oven to 200 degrees C.
- Slice the strawberries in half and place in roasting dish.
- Zest over the orange, and add the sherry, juice, vanilla bean and the sugar.
- You can add more or less sugar depending on how ripe your strawberries are.
- Roast for 10 minutes until the strawberries are soft.
- Allow to cool slightly and serve with cold cream.