ROASTED STRAWBERRY SUNDAE

FOR THE ROASTED STRAWBERRY SAUCE:
4 1/2cups (about 1 1/2 pounds) fresh California strawberries, stemmed and
quartered, divided
3/4 cup sugar
1 vanilla bean
FOR THE CHOCOLATE SAUCE:
3 tablespoons sugar
3 tablespoons water
3/4 cup heavy cream
5 ounces bittersweet chocolate, chopped
1 tablespoon Black Opal Shiraz wine
9 cups vanilla ice cream
1 1/2 cups (about 1/2 pound) fresh California strawberries, stemmed and
quartered

TO MAKE THE ROASTED STRAWBERRY SAUCE:
Preheat oven to 350 degrees F.

In blender, puree 1 1/2 cups strawberries; strain through fine-meshed strainer, pushing on strawberry puree with spoon. Combine puree 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 THE 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.

TO SERVE:
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.

Makes 6 sundaes
Adapted from source: California Strawberry Commission