Strawberries are at their most delicious RIGHT NOW, and I wanted to showcase them in a recipe that was not “the usual” (I think we’ve all seen enough Memorial Day strawberry shortcakes…………). And since fresh ripe strawberries need so little adornment, I was looking for a dessert that required little fussing. And then, just to set the bar as high as possible, I wanted a dish that could be prepared in advance and assembled just prior to serving.
This nifty little dessert even goes the extra mile by being extremely adaptable, to suit your family’s tastes. You can replace the ice cream with frozen yogurt, sweetened whipped cream or Greek yogurt drizzled with a little honey. You can also substitute pistachios, pecans or pine nuts for the almonds used here. And I can see it coming back later in the season, with peaches or plums.
adapted from Martha Stewart Everyday Food
12 wonton wrappers
1 T. melted butter
3 T. sugar
¼ c. whole natural almonds, finely chopped
1 pint strawberries, hulled and sliced*
Vanilla ice cream
Pre-heat oven to 400.
Place wonton wrappers on a parchment-lined baking sheet. Brush with the melted butter and sprinkle with the sugar and chopped almonds. Bake till crisp and golden, about 7-10 minutes. Place wontons on a wire rack to cool.
Top 1 wonton with some of the sliced strawberries, followed by a scoop of ice cream. Place another wonton on top, pressing down lightly. Repeat with remaining wontons, strawberries and ice cream. Serve immediately.
*Note the photo with the straw poking through the berry – this is a fast way to hull strawberries. Simply push the end of a plastic straw from the bottom tip of the berry through the top – the core and stem will pop right off.
This delicious recipe brought to you by Sheri Silver