Roasted Strawberry Balsamic Sundaes

• 2 cups fresh strawberries, hulled and halved
• 2 tablespoons balsamic vinegar
• 2 tablespoons granulated sugar
• 1 pint vanilla ice cream
• 2 tablespoons chopped pistachios
• Optional: whipped cream

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss strawberries with balsamic vinegar and sugar in a baking dish.
3. 3 Roast for 12-15 minutes until strawberries are softened and juices are bubbly.
4. 4 Scoop ice cream into serving dishes.
5. 5 Top with roasted strawberries and their juices.
6. 6 Sprinkle with chopped pistachios and add a dollop of whipped cream if desired.

Equipment

• Baking dish
• Baking sheet

Variations

• Use blueberries or mixed berries for a berry medley sundae.
• Add a drizzle of dark chocolate sauce for extra decadence.

Substitutions

• Substitute honey for sugar if preferred.
• Use almond slices instead of pistachios for a different crunch.

Pairings

• Serve with a glass of sparkling wine or a rich black coffee.

Nutrition

Tips

• For a richer sundae, use balsamic glaze instead of vinegar.
• Let the roasted strawberries cool slightly to avoid melting the ice cream too quickly.

Storage

Store roasted strawberries in an airtight container in the fridge for up to 2 days.

Freezing: Does not freeze well due to the texture change in strawberries.

Serving Suggestions

• Serve with a sprinkle of sea salt for contrast.
• Pair with a shortbread cookie on the side.

FAQ