Name: Almond Croquant Napoleons with Red Wine-Roasted Strawberries and Almond Ice Cream
Yield: Serves 6
Ingredients: 1½ cups granulated sugar; 2 tablespoons corn syrup; ¾ cup light corn syrup; 1 cup (4½ ounces) whole natural almonds, toasted; 1 ounce (2 tablespoons) unsalted butter, melted; ¾ cup Pinot Noir or other dry red wine; 3 tablespoons balsamic vinegar; 3 cups heavy (whipping) cream; 1 cup milk; Large pinch of kosher salt; ½ cup sugar; 3 pints (6 cups) fresh strawberries, hulled; 3 tablespoons all-purpose flour; 3 tablespoons firmly packed dark brown sugar; ¼ cup (1 ounce) sliced almonds, toasted

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Passion for Ice Cream

By Emily Luchetti

Published 2006

About

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