1 pint strawberries (1 pound)
2 tbsp orange blossom honey
3 tbsp lemon juice
Rinse strawberries; then put them on a clean towel and blot dry. remove stems. Slice the berries however you wish, be it slices or quarters. Drizzle honey and lemon juice over them, turn a few times with a rubber scraper, and then cover and refrigerate for 30 minutes or up to a few hours. The juices will run and the fruit will taster surprisingly better.
Roasted Strawberries and Ice Cream
4 cups of strawberries, stemmed and halved if large
1/4 cup light brown sugar
4 tbsp unsalted butter (melted)
1 tbsp dark rum (optional)
1 pint vanilla ice cream
Preheat over to 400 F. Toss strawberries, brown sugar, rum and melted butter in an 8 inch square baking pan until berries are coated. Spread evenly in dish. Roast until berries are soft and juices are bubbling, approximately 12 to 17 mins. Let cool to room temperature. Spoon ice cream into bowls and top with fruit.