Heaven in a Bowl

This is one of my daughter's favorites (she took the picture above), perfect for a hot summer evening. It's relatively quick and easy, and you can use sub-par strawberries, you know, the ones from Florida and California that you can all but bounce off the floor.

The credit: April 2008 edition of Bon Appetite Magazine. Here goes: Shell a pound of strawberries and cut in halves to quarters, depending on size. Put in a bowl with a teaspoon of cinnamon and a quarter to a half cup of sugar depending on taste (we go more toward a half, although the recipe calls for a quarter). Mix.


Heat a large, heavy pan on high and add two tablespoons of olive oil. When hot, add strawberries and saute for about two minutes or until the juices start thickening. Add a teaspoon of orange extract or zest. Return the strawberries to the bowl in which they were mixed (be sure to use Pyrex) and put in freezer for 10 minutes. Remove and serve over vanilla ice cream and/or strawberry sorbet.

FYI, the 10 minutes is on the money. Too long and the sauce isn't hot enough to just start melting the ice cream and the sorbet. Too short and it melts them too fast.

Heaven in a bowl.