This is how much I want to share this recipe with you: I had a whole column already written about cheeseburgers. I made plans with someone, so they could come over and I could make them and take a good picture of them. But this morning, I sauntered out to grab some fruit for our Saturday pancake brunch and realized that we’re right in the sweet spot of the Ontario strawberry season. And then it occurred to me that one of my favourite dessert treatments of strawberries (other than perhaps in a pie, with rhubarb) has not yet made an appearance in Edible Witness. So, friends, the cheeseburgs will have to wait until July. This is what you’re making for dessert this week (and really — don’t wait too long, because like with most Ontario fruit, the strawberry season is fleeting).
I got this recipe from watching Jamie Oliver on TV. While some have beef with Oliver for his cookbooks and his rather imprecise approach to expressing quantities (“just throw a scad of salt in,” or a “whack of flour”), I think he really has been a pivotal figure in the return to a “simple is best” approach to food, particularly in the “Jamie At Home” series. And truly, you don’t need precise amounts to make this dish, because it’s really about showcasing the strawberries themselves, enhanced only by a hint of ginger. Better yet, it’s a snap to put together and you can prep everything in advance if you’re entertaining: all you’re doing is roasting the strawberries, studded with a bit of candied ginger, until they just start to blister and soften, then topping them with a crunched crumble of shortbread and some vanilla ice cream.
Tip: I really recommend making your own candied ginger syrup for this, and I’ve included a recipe below if you want to try it. It’s great to have on hand as it serves double duty: the ginger can be chopped up and used in baked goods, and the syrup can be used to drizzle over fruit, to brighten up a home-brewed iced tea, or to make delicious cocktails. However, you can also get ginger already in syrup at Asian food markets (look for it in glass jars, often called “stem ginger” or “ginger in syrup”) to save yourself the trouble.
Strawberries with Candied Ginger
1 pint ripe strawberries, rinsed
1/4 cup ginger syrup
2 1-inch pieces candied ginger, cut into small pieces
1/2 a vanilla bean (or 1/2 tsp vanilla extract)
1 sleeve shortbread cookies
Vanilla ice cream
1. Preheat oven to 400F. Slice the stems off the strawberries, and place in a single layer on a baking sheet, cut side down so the bottoms are all facing up. Dot evenly with pieces of candied ginger.
2. Put the ginger syrup in a small bowl. If using a vanilla bean, split lengthwise and scrape out the insides with a paring knife, then mix in with the syrup. Otherwise, add the vanilla extract and stir.
3. Drizzle the syrup evenly over the strawberries and ginger. Bake in the oven until the strawberries begin to wilt/soften and the tops begin to brown slightly, about 6 to 8 minutes.
4. While strawberries are roasting, use a rolling pin or something heavy to bash the cookies into coarse crumbs.
5. Divide warm strawberries into bowls, then top with a handful of shortbread crumble and a scoop of vanilla ice cream.
Candied Ginger in Syrup
1 large knob ginger (about 1/4 lb)
1 1/2 cups water
1 1/2 cups granulated sugar
1. Peel the ginger and cut into 1/2 inch pieces.
2. In a heavy bottomed saucepan, combine the water and sugar, and heat gently on medium until the sugar is dissolved, stirring occasionally.
3. Add the ginger, bring to a boil, then reduce to a low simmer. Continue to simmer gently for about an hour. Remove to a glass jar or container and allow to cool. Ginger and syrup will keep in the fridge for many months.
Sara Chan is a Toronto-based entertainment lawyer, food enthusiast, unprofessional home chef and even less professional food photographer. Her favourite food group is pork.