This deeply satisfying summer dessert is a “non-recipe” from Editor-in-Chief Adam Sachs. To make them, he throws berries on a barely warm grill, after he has served his guests dinner. Over the low heat, the berries warm slowly, becoming sweeter, juicier—the epitome of summer desserts.
- 2 lb. strawberries, hulled
- 3 cups red wine
- 2-3 tbsp. blackberry jam or honey
- Vanilla ice cream, to serve
- After you’ve grilled and served dinner, place strawberries over mellowed charcoals. If you’re using wood, throw a little more over the coals so that it steadily smokes.
- Roll the berries around the grill periodically. You should not be achieving grill marks, just allowing the berries to slowly release their structure, soaking in the smoke and gentle heat.
- Meanwhile, reduce the wine over medium heat until it reaches 2⁄3 cup. Stir the jam or honey into the reduction and keep warm.
- When the berries are deep crimson, and cooked through (about 30 minutes), toss them with some of the reduction and spoon over vanilla ice cream.