Almond Croquant Napoleons with Red Wine-Roasted Strawberries and Almond Ice Cream

When strawberries arrive in the markets in spring, I must use them in my desserts. Their bright red is a delight after the winter and a promise that the weather is changing. Often, early-season strawberries are not as delicious as those that appear later in the season, and they need a little help to enhance their flavor. Slow cooking, assisted by some red wine and sugar, will sweeten early-season strawberries. I often leave them in the oven to cook overnight—the extra time doesn’t hurt them