The fun part of this recipe? There’s no need for scales! Bake the strawberries in some butter on the cooking plate, deglaze with Pedro Ximénez or any other syrupy sherry and generously sprinkle with freshly ground pepper. Transfer the strawberries and the delicious sauce into a dish. Serve in deep plates topped with delicious vanilla ice-cream and freshly chopped basil, lime zest and freshly ground pepper.

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