Roasted Strawberries and Mint Chantilly Cream

1. 1

   Preheat the oven to 450 degrees.

2. 2

   In an ovenproof skillet just large enough to hold the strawberries in one layer, melt the butter in the preheating oven, 2 to 3 minutes.

3. 3

   Watch carefully so that the butter does not burn.

4. 4

   Remove pan from oven and stir in 2 tablespoons of the sugar.

5. 5

   The mixture will be grainy.

6. 6

   Add the berries, tossing to coat with the butter and sugar.

7. 7

   Spread in a single layer.

8. 8

   Roast, stirring and turning once or twice, until the berries just begin to soften, about 5 minutes.

9. 9

   Gently roll the roasted berries in the pan syrup to coat, then let them cool for about 5 minutes in the skillet.

10. 10

    While the berries are roasting, whip the cream with the creme de menthe and remaining 1 tablespoon of sugar just until soft peaks form.

11. 11

    Divide the chantilly cream among 4 shallow dessert bowls.

12. 12

    Arrange the lukewarm berries in the chantilly cream, pointed ends up.

13. 13

    Using a teaspoon, dribble the red pan glaze over the mint cream.

14. 14

    Garnish with mint sprigs.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.