Instructions: Preheat the oven to 450 degrees F. In an ovenproof skillet just large enough to hold the strawberries in one layer, melt the butter in the oven 2 to 3 minutes. Watch carefully so that it does not burn. Remove the skillet from the oven and stir in 2 tablespoons of the sugar; the mixture will be grainy. Add the berries, tossing to coat them. Spread in a single layer. Roast, stirring and turning once or twice, until the berries just begin to soften and the sugar melts, about 5 minutes. Gently roll the roasted berries in the pan syup to coat, then let them cool for about 5 minutes in the skillet.

Meanwhile, whip the cream with the amaretto and the remaining granulated sugar just until soft peaks form. Divide the cream among 4 shallow dessert bowls.

Arrange the lukewarm berries in the cream, pointed ends up. Using a teaspoon, dribble the pan syrup over the cream. Garnish with mint sprigs, if desired.

Serve immediately.

Yield 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.