Roast strawberries with creme fraîche and candied fennel seeds

AT A GLANCE

  • Serves 4 people

The sweet flavour of strawberries is intensified by briefly roasting them. You could serve them with ice-cream, but we prefer ours with crème fraîche and the fragrant burst of candied fennel seeds.

  • 500 gm (2 punnets) strawberries, hulled (optional), halved
  • 180 gm caster sugar
  • Thinly peeled rind and juice of 1 lime
  • To taste: Pernod
  • To serve: crème fraîche
  •  
  • Candied fennel seeds
  • 2 tbsp fennel seeds
  • 1 tbsp pure icing sugar, sieved
  • 1 tbsp Pernod
01   Preheat oven to 220C. Combine three-quarters of the strawberries with sugar, lime rind and juice, a splash of Pernod and 1 tbsp water in a roasting pan, toss to coat and spread out evenly. Roast until bubbling and just tender (5-6 minutes).
02   Meanwhile, for candied fennel seeds, stir ingredients in a small saucepan over medium-high heat until seeds are toasted and candied (2-3 minutes). Set aside to cool.
03   Stir remaining strawberries into roast strawberries and serve warm or at room temperature topped with crème fraîche and scattered with candied fennel seeds.

Topics:

DESSERT, PERNOD, FENNEL, FRENCH, STRAWBERRIES, SPRING, FAST

Recipe:

EMMA KNOWLES

Photography:

JOHN PAUL URIZAR

Styling:

EMMA KNOWLES , LISA FEATHERBY

FEATURED IN

Oct 2015

Oct 2015

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