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Roasted Strawberries

By Michael Chiarello, Ann Krueger Spivack , and Claudia Sansone

Editor's note: Serve these strawberries with Michael Chiarello's Strawberry Pazzo Cake with Herbed Créme Fraiche .

Ingredients

1 1/2 pounds firm strawberries, hulled and quartered
Pinch of coarse sea salt, preferably gray salt
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup sugar

Preparation

  1. Toss the strawberries with the salt, lemon juice, and sugar. Pour into a cast-iron skillet 10 inches wide or larger and set the skillet on the hearth grate or nestle the skillet right in the embers as long as the fire is not too hot. You can also put the skillet over the grate in your fire pit. After 3 minutes, toss the berries in the pan, and then return the pan to the grate or embers. The berries are done when they are soft and syrupy, after about 5 minutes.

Reprinted with permission from Michael Chiarello's Live Fire by Michael Chiarello with Ann Krueger Spivack and Claudia Sansone, © 2013 Chronicle Books
TagsFruit DessertDessertStrawberryBerryFruitDairy FreeVegetarianVeganNut FreeGluten FreeQuickEasy5 Ingredients or Fewer30 Minutes or LessGrillingCast Iron SkilletCookbooks
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