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Roasted Strawberries with Dark Chocolate and Smoked Chile Sauce

By Pete Evans From Moveable Feast Season 1, Ep.4
Scott Phillips

Servings: 6 (with 1-1/4 cups sauce)

Fruit gets dynamic in this dessert that—with its sauce of dark chocolate, cayenne, and tequila—nods to the flavors of Mexico.


For the roasted strawberries

  • 1/2 cup mild honey
  • 1/4 cup balsamic vinegar
  • 1/4 cup Cabernet Sauvignon or other full-bodied red wine
  • 1 tsp. ground cinnamon
  • 2 lbs. strawberries, hulled

For the chocolate sauce

  • 3/4 cup heavy cream
  • 3 Tbs. mild honey
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. instant espresso powder
  • 1/8 tsp. cayenne
  • Kosher salt
  • 4 oz. fine-quality bittersweet chocolate (70–72% cacao), finely chopped
  • 1/2 tsp. vanilla extract
  • 1 Tbs. tequila (preferably aged), optional


Roast the strawberries

  • Position an oven rack in the middle of the oven and heat the oven to 400°F.
  • In a large bowl, whisk the honey, balsamic, wine, and cinnamon until blended. Add the strawberries and stir gently to coat. Transfer the mixture to a baking dish and roast in the oven until the fruit is softened, 10 to 12 minutes.

Make chocolate sauce

  • Meanwhile, in a small heavy saucepan, mix the cream, honey, paprika, espresso powder, cayenne, and a pinch of salt, and cook over medium-low heat until the edges of the mixture begin to bubble.
  • Remove the pan from heat and add the chocolate. Let stand 1 minute then whisk until smooth. Whisk in the vanilla and tequila (if using). Cool to warm or room temperature before using.

To serve

  • Transfer the strawberries to individual shallow serving bowls. Drizzle with the chocolate sauce and serve right away.


Recipe adapted from Moveable Feast with Fine Cooking.

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