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Roasted Strawberries in Vanilla Syrup with Scones


Roasting fruit is the perfect cooking method that allows the fruit to retain it’s colour, shape and flavour. I always roast my rhubarb and making the strawberry tarte tatin last week I was wishing for more baked fruit but not necessarily in a pastry case. Jamie’s method of cooking fish ‘en papilotte – in a parcel’ came to mind and I decided this should give the strawberries the same texture and flavour as the tarts. I just use vanilla syrup to sweeten the strawberries slightly, if you don’t have syrup, use seeds from a vanilla bean or half a teaspoon vanilla paste and a tablespoon of sugar. It’s a great alternative to jam for your cream teas, less sugar and still the full aroma of the fresh strawberry.

Ingredients

1 chip/punnet strawberries (approx 12 small)

2 Tbsp vanilla syrup (I used Equagold)

Method

  1. Pre heat oven to 180C
  2. Wash & hull the strawberries and place in a bowl with the vanilla syrup, toss the strawberries through the syrup.
  3. Take enough greaseproof paper to make a parcel to hold your strawberries.
  4. Place the strawberries on one half of the greaseproof paper with the vanilla syrup. Fold the other half over the strawberries and then fold the three open sides over twice to make a parcel. Click Here for a YouTube demo, it’s done a little differently and I make my parcel round the fruit but it gives you the idea.
  5. Place strawberry filled parcel onto a baking tray and roast for 12 minutes. Strawberries should just start to soften but hold their shape still. Don’t over roast or you will end up with a ‘mush’.
  6. Allow to cool and serve with scones and cream


Ingredients – scones

200g Self Raising Flour

50g butter

1 Tbsp icing sugar

150ml milk

Method for Scones
  1. Preheat oven to 200C degrees centigrade.
  2. Place flour, butter and sugar into a bowl.
  3. Using your fingers, rub mixture together until it resembles fine bread crumbs. Or use a food processor.
  4. Form a well in the centre of bread crumb mix and add the milk, kneed gently to form a soft dough.
  5. Transfer scone dough onto a floured board and press the dough out with hands (rather than using a rolling pin) until it is about 2cm thick.
  6. Use a round cookie cutter to cut out the scones or slice the scones, it should make 8
  7. Place on a baking tray and bake for 15 minutes or until golden brown. If you tap the bottom of one they should sound hollow when cooked.

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