Fresh Fire Roasted Strawberries & Ice Cream
Warm fire roasted strawberries over cold ice cream! Simple and delicious, creating this dessert outside on the grill will be the perfect finishing touch to your cook-out!
- 2 pints large, fresh strawberries (20 to 24)
- ¼ cup orange liqueur, such as Grand Marnier®, or 2 tablespoons water plus 1 tablespoon lemon juice
- ½ teaspoon pure vanilla extract
- 1 tablespoon unsalted butter, softened
- 4 tablespoons granulated sugar
- Vanilla ice cream
Hull the strawberries and then trim the stem ends so they will sit flat in the pan. Combine the berries with the liqueur, vanilla, and sugar in a medium bowl and toss to coat.
Prepare the grill for direct cooking over high heat (450° to 550°F).
Use the softened butter to generously coat the bottom and sides of an 8-by-8-inch baking pan with the softened butter. The pan should be just large enough to hold the berries in a single layer with their sides almost touching, allowing them to gently support each other as they begin to soften. Remove the berries from the bowl and line them up so that they fit snuggly, pointing up, in the prepared pan. Pour the contents from the bowl over the berries.
Brush the cooking grates clean. Place the pan over direct high heat, and close the lid. Cook until the strawberries are bubbling and beginning to slump approximately 8 to 12 minutes. Cooking times will vary depending on the variety, size, and ripeness of the strawberries. Watch closely to catch them before they collapse. Remove from the grill.
Spoon the pan juices over the berries to moisten them, let cool for 5 minutes, and then carefully cut them into quarters or leave whole. Ladle berries over ice cream.