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Strawberries in 2 ways (BBQ berry pudding & strawberry bruschetta)

Method

  • Lightly oil one side of 4 squares of kitchen foil.
  • Cut the muffins from top to bottom almost completely through and place on top of each piece of foil. Then place about half of the strawberries in the middle and sprinkle with a little Muscat. Wrap up tightly and cook on a preheated BBQ or grill for 8-10 mins until very hot.
  • At the same time, combine the mascarpone, orange zest and juice, with 2 tspn honey.
  • When ready, unwrap the parcels and place the muffins and strawberries on individual plates.
  • Serve with a scoop of the mascarpone on the side and the cooking juices and a sprinkling of icing sugar on top.
  • To make the bruschetta, melt the butter in a non-stick pan and add the remaining strawberries with a little Muscat and the remaining honey. Gently cook for 1-2 mins, stirring now and again.
  • To serve, place the toast on individual plates and top with the sautéed strawberries and a dollop of the mascarpone.

Ingredients

  • cooking oil spray
  • 4 blueberry muffins (or any sweet muffins)
  • 20 strawberries, hulled & quartered
  • Muscat or Tokay
  • 6 tbsp mascarpone cheese
  • grated rind & juice of 1 orange
  • 4 tspn honey
  • icing sugar
  • 4 thick slices of fruit loaf, grilled or toasted
  • a knob of unsalted butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm