SERVES 6 to 8
Prep time 10 minuteS
Grilling time 8 to 12 minutes
Some desserts benefit from the woodsy smoke of charcoal, but this is not one of them. This recipe is all about the concentrated taste of ripe strawberries that have bubbled in their own natural juices—a heavenly topping for scoops of vanilla ice cream. We recommend a small baking pan on a gas grill for this one.
1. Hull the strawberries, then trim the stem end of each berry so it is flat. In a medium bowl combine the berries, sugar, liqueur, and vanilla and toss to coat evenly.
2. Generously coat the bottom and sides of a grill-proof 8-inch-square baking pan (or disposable foil pan) with the butter. The pan should be just large enough to hold the berries in a single layer with their sides almost touching (this allows the berries to support one another gently as they begin to soften).
3. Prepare the grill for direct cooking over high heat (450° to 550°F).
4. Remove the berries from the bowl and stand them in a single layer, flat side down and almost touching, in the prepared pan. Pour any liquid remaining in the bottom of the bowl evenly over the berries. Brush the cooking grates clean. Place the pan over direct high heat and grill, with the lid closed, until the liquid in the pan is bubbling and the berries are beginning to slump, 8 to 12 minutes. Cooking times will vary depending on the variety, size, and ripeness of the strawberries. Watch closely to catch the berries before they collapse.
5. Remove the pan from the grill and spoon the pan juices over the berries to moisten them. Let cool for 5 minutes, then carefully cut the berries into quarters or leave whole. Scoop ice cream into individual dessert bowls and spoon the berries and juices over the ice cream. Serve right away.