Strawberry Balsamic Sundae Recipe
Prep Time:
20 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 1 pound fresh strawberries, hulled and halved
  • 4 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon fresh lemon juice
  • Pinch of kosher salt
  • ½ cup sugar
  • ½ cup shelled pistachios, roughly chopped
  • ¼ teaspoon flaky sea salt
  • ½ cup heavy cream
  • 1 tablespoon sugar
  • 1 pint vanilla bean ice cream
  • 2 tablespoons fresh basil leaves, thinly sliced, for garnish
Directions
  1. Preheat the oven to 400 F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Toss the strawberries with the sugar, balsamic vinegar, lemon juice, and salt on the rimmed baking sheet. Roast for 20 minutes, until softened and juicy. Let cool slightly.
  4. While the strawberries roast, make the brittle. Line a baking sheet with parchment paper.
  5. Combine the sugar and 2 tablespoons of water in a small saucepan over medium heat.
  6. Cook without stirring until the sugar turns deep amber, 6 to 8 minutes, swirling the pan occasionally to color evenly.
  7. Remove from the heat and immediately stir in the pistachios and flaky salt.
  8. Pour the pistachio mixture onto the prepared baking sheet and spread it thin with a spatula. Let it cool completely, about 10 minutes.
  9. Cut or break into small shards.
  10. Whip the heavy cream and sugar together to soft peaks.
  11. Scoop the vanilla bean ice cream into bowls. Spoon the warm roasted strawberries and their juices over the top.
  12. Add a dollop of whipped cream, scatter with pistachio brittle shards, and garnish with sliced basil.