Adapted from the California Strawberry Commission
Roasted Strawberry Sauce:
4 1/2 cups (about 1 1/2 pounds) fresh California strawberries, stemmed and quartered
3/4 cup sugar
1 vanilla bean
3 tablespoons sugar
3/4 cup heavy cream
5 ounces bittersweet chocolate, chopped
1 tablespoon strawberry or raspberry liqueur
9 cups vanilla ice cream
1 1/2 cups (about 1/2 pound) fresh California strawberries, stemmed and quartered
To make Roasted Strawberry Sauce:
Heat oven to 350°F. In blender, purée 1 1/2 cups of the strawberries; strain through fine-meshed strainer, pushing on strawberry purée with a spoon. Combine purée with remaining 3 cups strawberries and sugar. Slit vanilla bean lengthwise and scrape out seeds; add bean and seeds to strawberry mixture. Let stand 10 minutes; transfer to shallow baking dish large enough to hold strawberries in one layer. Roast in oven about 20 minutes or until strawberries are cooked and juices have reduced to a syrup.
To make Chocolate Sauce:
In saucepan, bring sugar and 3 tablespoons water to a boil; reduce heat and simmer until sugar dissolves. Add cream and chocolate. Cook over low heat, stirring, until chocolate melts. Remove from heat; add liqueur.
Spoon 2 tablespoons Chocolate Sauce in the bottom of each of 6 sundae glasses. Add a (3/4-cup) scoop ice cream; top with 2 tablespoons Roasted Strawberry Sauce. Repeat layers. Top with 1/4 cup fresh strawberries.
Yield: Makes 6 sundaes.