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Roasted Strawberry Sundaes

1 pound strawberries
1/4 cup granulated sugar
2 teaspoons lemon juice
2 tablespoons framboise, brandy or raspberry syrup
1 pint vanilla, strawberry or raspberry ice cream or gelato

1. Preheat oven to3 500°F (260°C).
2. Rinse, drain and hull berries. Turn into bowl and sprinkle with sugar and lemon juice. Toss gently to coat. Turn coated berries into shallow casserole or 10-inch ovenproof skillet and arrange in a single layer. Roast, stirring twice, until berries are just softened and syrup forms, about 5 minutes. Remove from oven. Stir in framboise. Let cool 5 to 10 minutes.
3. Divide ice cream between 4 bowls. Spoon warm berries and sauce over top. Serve immediately.

Makes 4 servings.

Recipe provided courtesy of Driscoll Strawberry Associates.