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Grilled Strawberry Cobbler with Lemon Custard Ice Cream

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Ingredients Method

Ingredients
  

  • 6 12-inch wooden skewers
  • 1 2-pound container fresh strawberries, stems removed
  • 1 cup strawberry preserves
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 1/2 cup butter
  • 2 cups all-purpose baking mix
  • 2 cups sugar
  • 1 1/2 cups half-and-half
  • Lemon Custard Ice Cream recipe follows

Method
 

  1. Soak wooden skewers in water for at least 30 minutes. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to high heat (400° to 450°).
  2. Thread strawberries onto skewers. Arrange skewers on grill, and grill for 1 to 2 minutes per side; slice strawberries, and set aside.
  3. In a small saucepan, combine strawberry preserves, water, and lemon juice over medium heat. Bring to a simmer; cook for 2 minutes.
  4. Preheat oven to 350°.
  5. Place butter in a 13x9-inch baking dish. Place dish in oven until butter melts.
  6. In a medium bowl, combine baking mix, sugar, and half-and-half. Pour batter into dish with butter. Arrange strawberries on top of batter. Pour preserves mixture over top of strawberries. Bake for 50 to 55 minutes or until lightly browned and set. Serve warm with Lemon Custard Ice Cream.