PROVIDENCIALES DINING GUIDE
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92
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WINTER 2009 - SPRING 2010
Vanilla Roasted Strawberries
With Sweet Red Wine Reduction & Vanilla Ice Cream
Served at Magnolia Restaurant & Wine Bar - Head Chef Matt Gaynor
Ingredients
4 tablespoons unsalted butter, melted
1 vanilla bean
24 strawberries, tops cut off
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
3 tablespoons red wine
1 tablespoon unsalted butter, cold & cut
into small pieces
4 scoops of vanilla ice cream
Serves four
Method
1. Heat the oven to 400 degrees F.
2. Pour the melted butter into a non-stick baking dish.
3. Cut the vanilla bean lengthwise & then use the tip
of the knife to scrape the insides of the vanilla bean into the pan.
4. Place the strawberries (cut side down) in the pan. Sprinkle the
berries with brown sugar and lay the vanilla pod over the berries.
5. Bake until they feel soft, about 10 to 12 minutes.
6. Let cool for 30 minutes, remove the berries from the pan and pour
the pan juices into a small skillet.
7. Add the vinegar and red wine to the skillet and heat the mixture to a simmer.
8. Turn off the heat and whisk in the cold butter.
9. When ready to serve, put one scoop of vanilla ice cream in a martini glass,
place 6 strawberries over the ice cream & drizzle the warm sauce over.
10. Serve immediately.
Head Chef Matt Gaynor
See story page 107
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