Vanilla-Roasted Strawberries

Yield: 4 servings (serving size: 6 strawberries and 2 tablespoons sauce)

2 tablespoons unsalted butter

1 vanilla bean, split lengthwise

24 strawberries, tops removed

2 tablespoons light brown sugar

3 tablespoons dry red wine

1 1/2 tablespoons balsamic vinegar

1 tablespoon chilled unsalted butter, cut into small pieces



Preheat oven to 400°.



Melt 2 tablespoons butter in a 9-inch baking pan in oven. Scrape seeds from vanilla bean into melted butter; combine. Place strawberries, cut sides down, in pan; sprinkle with sugar. Tuck vanilla halves between berries in bottom of pan. Bake at 400° for 10 minutes or until berries are soft. Cool 20 minutes.



Remove berries from pan, and transfer pan juices to a small skillet. Add wine and vinegar to pan; bring to a simmer over medium heat. Remove from heat; whisk in chilled butter. Drizzle sauce over berries. Serve immediately.



CALORIES 135 (51% from fat); FAT 7.7g (sat 4.8g,mono 2.2g,poly 0.3g); IRON 0.8mg; CHOLESTEROL 21mg; CALCIUM 25mg; CARBOHYDRATE 16.7g; SODIUM 5mg; PROTEIN 0.9g; FIBER 3g



Cooking Light, JUNE 2002