Fast Recipes

Roast strawberries with creme fraîche and candied fennel seeds

Emma Knowles fast recipe for roast strawberries with crème fraîche and candied fennel seeds.

By Emma Knowles
  • Serves 4
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Roast strawberries with crème fraîche and candied fennel seeds
The sweet flavour of strawberries is intensified by briefly roasting them. You could serve them with ice-cream, but we prefer ours with crème fraîche and the fragrant burst of candied fennel seeds.

Ingredients

  • 500 gm (2 punnets) strawberries, hulled (optional), halved
  • 180 gm caster sugar
  • Thinly peeled rind and juice of 1 lime
  • To taste: Pernod
  • To serve: crème fraîche
Candied fennel seeds
  • 2 tbsp fennel seeds
  • 1 tbsp pure icing sugar, sieved
  • 1 tbsp Pernod

Method

Main
  • 1
    Preheat oven to 220C. Combine three-quarters of the strawberries with sugar, lime rind and juice, a splash of Pernod and 1 tbsp water in a roasting pan, toss to coat and spread out evenly. Roast until bubbling and just tender (5-6 minutes).
  • 2
    Meanwhile, for candied fennel seeds, stir ingredients in a small saucepan over medium-high heat until seeds are toasted and candied (2-3 minutes). Set aside to cool.
  • 3
    Stir remaining strawberries into roast strawberries and serve warm or at room temperature topped with crème fraîche and scattered with candied fennel seeds.