ROASTED STRAWBERRIES1 tablespoon unsalted butter 2 tablespoons sugar 1 pint strawberries, hulled and left whole or cut into bite-size portions 1 to 2 tablespoons orange liqueur, such as Grand Marnier or Cointreau (may substitute orange juice) Preheat the oven to 450 degrees F. In an ovenproof skillet just large enough to hold the strawberries in one layer, melt the butter in the oven, 2 to 3 minutes. Watch carefully so it does not burn. Remove the skillet from the oven and stir in the sugar; the mixture will be grainy. Add the berries, tossing to coat them. Spread in a single layer. Roast, stirring once or twice, until the berries just begin to soften and the sugar melts, about 5 minutes. Remove the pan from the heat, add the liqueur and gently roll the berries in the pan syrup to coat. Serve over ice cream, yogurt, pound cake or angel food cake. Servings: 4 Source: Short and Sweet by Melanie Barnard
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