Lachie Strachan’s Fire-Grilled Strawberries

What better way to celebrate the summer season that to step up your BBQ game and try this magic dessert!
This recipe is all about the ripe strawberries that have bubbled away in their own natural juices, along with a
little help from a few ingredients.

INGREDIENTS
X2 Punnets fresh strawberries
4 Tablespoons white sugar
4 Tablespoons orange flavored liqueur (e.g. Triple Sec)
1⁄2 Teaspoon vanilla extract
4 Tablespoons almond flakes
X1 Flake chocolate
15g Unsalted butter
Vanilla ice cream

INSTRUCTIONS
1. Hull the strawberries, then trim the stalk end so that the end is flat. In a bowl coat the berries with the sugar, vanilla & liqueur.

2. Grab a BBQ safe 20-30cm baking tin (e.g. Weber frying pan with detachable handle) or even a disposable foil tray will
work. Line the tray with butter. The tray needs to be large enough that the strawberries can sit in a single layer with their sides almost touching.

3. Preheat the BBQ for direct high heat cooking around 240-280c

4. Lightly toast the flaked almonds in a pan on the cooking grill with the lid closed for around 2 minutes stirring occasionally.

5. Remove the strawberries from the bowl and stand them in a single layer, flat side down and almost touching in the tray prepared. Pour the remaining liquid from the bowl on top of
the strawberries. Place the tray in the BBQ & cook for around 8-10 minutes & close the lid. You want to cook them until the liquid in the tray is bubbling and the strawberries are
beginning to soften, be careful not to overcook them so keep an eye on them.

6. Remove from BBQ & leave to cool for around 5 minutes. Serve them whole or cut in half with a scoop or two or ice cream & sprinkle the toasted almond flakes & crushed flake on top.