Caramelised Baked Strawberries

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This easy dessert of baked strawberries 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. Baking 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. At MG Garage Janni served them with his double-baked chocolate soufflé as their acid balances the sweetness of the chocolate so well. Serve a glass of sparkling red Brachetto Frizzante d’Soumah with these baked strawberries for a truly memorable finish to any meal.

Serves 2

Ingredients
  • 1 punnet strawberries
  • ¼ cup castor sugar
  • Palmiers (or other crisp biscuit), for serving
Method
  1. Preheat oven to 200°C.
  2. Rinse and hull strawberries, but don’t dry them.
  3. Roll them in castor sugar to coat well.
  4. Arrange on a baking paper-lined baking tray, spaced out in a single layer.
  5. Place in the oven for 10 minutes or so, until they soften slightly and sugar starts to caramelise.
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