Sunday, January 21, 2007

Stuffed Roasted Strawberries

Stuffed Roasted Strawberries
They taste better than they look! I first saw these Stuffed Roasted Strawberries on 30 Minute Meals. I had the Food Network on one day while I was doing things and I happened to catch Rachael Ray putting strawberries into the oven. I was intrigued by that. When I started to pay attention I noticed that the strawberries were being filled with chocolate! At that point I knew I wanted to try them to use as my entry for Sugar High Friday #27: Chocolate By Brand hosted by David Lebovitz. Strawberry season is just starting down here in Florida. This is a perfect way to eat more fresh strawberries!

As is typical for me, my strawberries ended up looking nothing like hers. Even though I cut off the bottoms so that they were level, over half of them tipped over while roasting. I filled my strawberries with some chopped Lindt Lindor Dark Chocolate Truffle pieces which I received as a Christmas gift. The result is like a warm inside-out dipped strawberry. It is a fun dessert because it is light and unusual. All my friends know that Lindt is my favorite chocolate so I received a whole bunch of yummy Lindt chocolate. Ah, the simple pleasures . . .


Stuffed Roasted Strawberries
Serves 4

Ingredients
12 extra-large strawberries (the bigger the better!)
1 to 2 ounces bittersweet chocolate, chopped
1 teaspoon sugar, optional
Spray whipping cream (the real kind in the can in the dairy section)
Cocoa powder, for garnishing

Instructions

Preheat the oven to 400 degrees F.

Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.

To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!


6 comments:

Kate said...

Good god......that picture is FANTASTIC!!!!

yer killin' me here, girl.....talk about decadent!! And with me bein' a total RR-free zone....well, I can only gaze and say "ahhhhh"

Brilynn said...

Despite the fact that it's a Rachel Ray recipe, it looks amazing! I wish it was strawberry season...

Claire said...

Ooooh! This looks good except that I'm not a fan of cooked strawberries. They are my favorite fruit, however! You are so creative.

veron said...

Chocolate and strawberries...how divine is that!

rachel said...

I told my friends at work that I made these last night and I got yelled at for not brining any in to work. But I showed them the picture and tried to convince them that they just wouldn't be any good cold. The truth is, I ate all 12!

Kristen said...

OK - are those as fantastic as they look and sound? Wow!