Hot Strawberries with Ice Cream and Amaretti (Fragole Saltate in Padella)
This Italian recipe title can be translated as ‘strawberries hopping in a pan’, and it certainly is that! You don’t want to cook the strawberries; you only want to heat them through, otherwise they will turn to mush. We love the hot–cold–hot sensation; it’s very ooohh, ahhh, mmmmm . . .
|1 tbsp||unsalted butter|
|2 tbsp||brown sugar|
|½ a wine gla||brandy or cognac|
|4||scoops of good-quality vanilla ice cream|
Remove the stalks and slice the strawberries in half. In a medium saucepan, melt the butter with the sugar until the sugar has dissolved and it’s starting to bubble.
Gently place the strawberries in the pan and tip the pan from side to side to coat them in the melted butter and sugar. Immediately pour the brandy over the top and light with a match to flambé. Be careful! Give the pan a shake, until the alcohol has burned off and the flames disappear. This process should take no more than 20 seconds; avoid overcooking the strawberries, as they will start to lose their colour and become very soft.
Transfer to serving bowls and serve with a scoop of vanilla ice cream and crumble over the amaretti biscuits. Serve immediately. Ecco! Tutto finito!
This dish works well with other berries, too, but remember not to cook the fruit – it just needs quickly heating through.