Strawberry & Orange Brochettes
OK, so it’s just a posh way of saying ‘strawberries on a skewer’, and there are only two ingredients, but there’s a luxurious feel to this recipe. Perhaps it’s because it’s such a delicious and unusual way to cook a familiar ingredient, or maybe it’s because the lightly caramelised berries go so well with an extra little indulgent something - clotted cream, ice cream, glass of champagne? We leave it to you to decide, but whatever you serve them with, be sure to use the ripest, juiciest strawberries you can get your hands on. Serves 3-4.
Method
If you are using wooden skewers, leave them to soak in water for at least a couple of hours before beginning the recipe.Wash the strawberries and pat them dry, then remove the green stalks and any really tough hulls. Slice each berry in half, then put the lot in a shallow dish and pour over just enough orange juice to ensure the strawberry halves are ‘sitting’ (but not covered) in it. Put the dish in the fridge for a couple of minutes, then take it out, turn the berries over and return to the fridge for a couple more minutes – don’t leave them any longer or the berries will begin to macerate, and become too soft to use. Thread the strawberry halves on to your skewers, then cook over hot charcoal (or under a preheated grill) for 5-10 minutes, turning them regularly to get a lovely caramelised finish on all sides. Allow to cool a little before serving with your choice of accompaniment.
