Baked Strawberries with Cashew Cream

A really simple dessert and a great way to use ripe strawberries. The juice from the strawberries thickens into a lovely thick sauce that's perfect for putting on top of ice cream, if not eaten simply like this.

Serves 4

what you need

For the strawberries

2 punnets of strawberries, washed, hulled

2 tablespoons coconut sugar

1 tablespoon vino cotto

Cracked black pepper

For the cashew cream

1 cup of raw cashews, soaked for 5 hours

1/4 cup maple syrup

1/2 cup of water

1 vanilla bean, scraped

pinch of sea salt

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what to do

Preheat oven to 200°C.

For the strawberries

Place the strawberries, sugar and vinegar in a shallow ovenproof dish large enough to hold the strawberries in a single layer. Stir well to combine.

Set aside for 20 minutes.
Roast the strawberries for 10 minutes or until just tender. Set aside to cool. 

For the cashew cream

Drain the cashews, and rinse well under running water.

Place all the ingredient in a blender and buzz on high for a minute or two, until smooth and creamy. 

Place into a glass container with an airtight seal and chill for a few hours to thicken.

The cream will keep in the fridge for about 6 days.

Serve the strawberries and juices with the cashew cream and cracked pepper.

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