Roasted strawberries with ice-cream and almonds

Easy to make and guaranteed to satisfy.

Credit: Adam Liaw

• serves

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 500 g strawberries, washed, hulled and halved
• 2 tbsp white sugar
• 35 g (⅓ cup) flaked almonds
• small handful mint leaves
• vanilla ice–cream, to serve

Instructions

1. Preheat the oven to 250°C. Spread the strawberries on a baking paper–lined baking tray, sprinkle the sugar over the top and toss to coat. Roast for 15-20 minutes or until the strawberries have softened and lightly caramelised.
2. Meanwhile, toast the flaked almond in a small frying pan over high heat for 2-3 minutes or until golden.
3. To serve, place a few mint leaves in the bottom of each serving bowl. Place 2 generous scoops of ice-cream into each bowl and spoon the strawberries over the top. Scatter with the toasted almonds and garnish with mint leaves.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.