Roasted Strawberries with Vin Santo
Difficulty: Easy
Servings: 4 to 6
Nutrition per serving (1 of 6): Calories 242, Total Fat 17 g, Saturated Fat 9 g, Carbohydrates 21 g, Dietary Fiber 2 g, Sugar 16 g, Protein 2 g, Cholesterol 51 mg, Sodium 329 mg
Total Time: 45 minutes
Active Time: 15 minutes
- 1 pound strawberries, hulled and halved
- 2 teaspoons olive oil
- 5 tablespoons sugar
- Pinch of kosher salt
- 1/4 cup Vin Santo wine
- 3/4 cup heavy cream
- 1/4 cup mascarpone cheese
- 1/2 cup lightly crushed amaretti cookies or almond biscotti
- Preheat the oven to 350F and line a rimmed baking sheet with parchment paper.
- Arrange the strawberries on the prepared sheet. Drizzle with olive oil, sprinkle 2 tablespoons of the sugar and a pinch of salt, then toss to coat and spread in a single layer. Roast until the berries are tender and releasing their juices, about 30 minutes. Transfer strawberries with their juices to a bowl, stir in the Vin Santo, and let cool to room temperature.
- While the berries cool, combine the heavy cream, mascarpone, and remaining 3 tablespoons sugar in a medium bowl. Whisk until the mixture thickens and forms soft peaks, about 3 minutes.
- To serve, spoon the roasted strawberries into small glasses or bowls, add a generous dollop of the mascarpone cream, and finish with the crushed cookies.
