This easy dessert is inspired by one my friend Janni Kyritsis taught me when we wrote Wild Weed Pie together. Throughout much of the year, strawberries are more about colour than taste. Heating them, especially with a touch of sugar, brings out their natural flavour. Baked strawberries make a simple dessert served with vanilla ice cream or crisp puff pastry biscuits, such as palmiers; we serve them with Janni’s double-baked chocolate soufflé in our Month of Greek as their acid balances the sweetness of the chocolate so well (not very Greek I know, it’s from the week we focus on his MG Garage days)! Serve a glass of the sparkling red dessert wine Brachetto d’Acqui with these strawberries for a truly memorable finish to any meal.
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