ROASTED STRAWBERRIES WITH CHERRY BALSAMIC SAUCE

Steps:

• Heat oven to 400 degrees. Pour the melted butter into the baking dish (or melt right in dish). Use the tip of a sharp knife to scrape the insides of the vanilla bean into the dish. Place the strawberries (cut side down) in the dish. Sprinkle the berries with the brown sugar and lay the vanilla pod over the berries. Bake until berries are slumped and feel soft, 10 to 12 minutes. Let cool 20 minutes, then remove from pan and scrape juices into a small skillet. Add the balsamic veingar and red wine to the skillet and heat the mixture to a simmer. Turn off the heat and whisk in the cold butter. Keep barely warm and use within an hour to retain the buttery smoothness. If the sauce becomes too hot, the butter will separate. If it happens, try mixing in a blender. When ready to serve, place each strawberry on a butter cookie. Divide among serving plates. Drizzle the warm sauce over and serve immediately.