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Spare Ribs with Coffee Cocoa Dry Rub
Pineapple Pork Kebabs
Lemon Poppy Seed Dressing
Spicy Toasted Sesame Tofu Dressing
Jazzed Up Cheese Crackers
Herbed Spanish Omelet
Fresh Strawberry Ice Cream
Strawberry Freezer Jam
Meat & Potatoes Casserole
Chocolate-Hazelnut Granola
Roasted Strawberry Sundae


Roasted Strawberry Sauce
4 1/2 c. (about 1 1/2 lbs.) fresh strawberries, stemmed and quartered, divided
3/4 c. sugar
1 vanilla bean
Chocolate Sauce
3 T. sugar
3 T. water
3/4 c. heavy cream
5 oz. bittersweet chocolate, chopped
1 T. Black Opal Shiraz wine
9 c. vanilla ice cream
1 1/2 c. fresh strawberries, stemmed and quartered


To make strawberry sauce, heat oven to 350°F. In blender, purée 1 1/2 cups strawberries; strain through fine-meshed strainer, pushing on strawberry purée with spoon. Combine purée with remaining strawberries and sugar. Slit vanilla bean lengthwise and scrape out seeds; add bean and seeds to strawberry mixture. Let stand 10 minutes.

Remove vanilla bean and transfer mixture to shallow baking dish large enough to hold strawberries in one layer. Roast in oven about 20 minutes, or until strawberries are cooked and juices have reduced to syrup.

To make chocolate sauce, in saucepan bring sugar and water to boil. Reduce heat and simmer until sugar dissolves. Add cream and chocolate.

Cook over low heat, stirring, until chocolate melts. Remove from heat; add wine.

Spoon 2 tablespoons chocolate sauce in bottom of each of 6 sundae glasses. Add 3/4-cup scoop ice cream; top with 2 tablespoons strawberry sauce. Repeat layers. Top with 1/4 cup fresh strawberries.

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This farm news was published in the May 10, 2006 issue of Farm World.