Strawberry-Vanilla Bean Topping with Basil
Back to Berries
Last updated
- Prep
- 15 min
- Cook
- 15–20 minutes
- Yield
- 4 servings
Dessertstrawberriesvanilla beanbasilfruit dessert
Ingredients
- 1 lb fresh small strawberries, hulled but left whole
- 3 tbsp granulated sugar
- 1 vanilla bean, split and scraped
- 4 fresh basil leaves
- 1 tsp fresh lemon juice
- Pinch of flaky salt
- 4 slices sourdough bread
- 1/2 cup almond spread
- 2 tbsp chopped toasted pistachios
- Pure maple syrup, for serving
Method
Prepare
- Wash your hands, rinse the strawberries under running water, and dry them with a clean towel before hulling them and leaving them whole.
- Gently toss the strawberries with the sugar, vanilla seeds and pod, basil, lemon juice, and flaky salt.
- Arrange the whole berries in one flat layer in a food-safe pouch and seal gently without crushing them.
Cook
- Set the water bath to 140°–145°F.
- Cook for 15–20 minutes for whole berries or peeled citrus segments.
- Toast the sourdough until crisp, spread each slice with almond spread, and chop the pistachios.
Finish
- Move directly from the bath to the finish. Open the pouch, discard the vanilla pod and basil leaves, and spoon the warm strawberries over the prepared toast.
- Drizzle lightly with maple syrup and scatter over the pistachios.
Serve
- Serve immediately while the berries are warm and still hold their shape.
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