Oh look at these beauties! Strawberries are plentiful, sweet and soooo cheap at the moment that there has been lots of strawberry eating. In smoothies, with ice-cream (cut up with a dash of Frangelico is my favourite!) or just as a snack. Last week when I offered to bring dessert to a friend’s home, I knew it would involve strawberries, but wanted to try something new. Enter Balsamic Roasted Strawberries. I had read about putting balsamic vinegar and strawberries together but had not tried it, but the thought of roasting the strawberries, enhancing their sweetness but just bringing it back a little with a splash of balsamic really caught my attention. Try these – you are going to love them!
Preheat the oven to 200°C. Now grab two punnets of strawberries – or in my case, three. Two for the recipe and 1 to snack on while I cooked. Wash and hull the berries and place in a ceramic dish large enough for them to be in a single layer.
Scatter over two tablespoons of sugar. I used caster sugar, but want to experiment with coconut sugar for taste and brown sugar to see if it is more caramelly. Now pour over 1 tablespoon of good quality balsamic vinegar and toss to coat well. Leave for 20 minutes – the strawberries will release their sweet juices and start the delicious sauce.
Pop into the oven for 10 minutes. Your kitchen will start to smell like sweet strawberry jam very quickly! Remove from oven and allow to cool. I refrigerated mine, but they would also be lovely at room temperature.
Serve with yoghurt, ice-cream, mascarpone cheese or pannacotta. In this case Coconut Pannacotta:
Any leftovers (yeah right!) are perfect on your morning cereal or yoghurt for a special treat. Enjoy!
- 2 x 250 g punnets of strawberries, washed and hulled
- 2 tablespoons of caster sugar
- 1 tablespoon of balsamic vinegar
- Preheat oven to 200°C.
- Place prepared strawberries in a ceramic dish large enough allow for one layer. Sprinkle with sugar and balsamic vinegar and toss gently to coat . Set aside for 20 minutes.
- Roast for 10 minutes. Remove from oven and allow to cool to room temperature and then refrigerate.
- Serve with cream, ice-cream, yoghurt, or pannacotta
Any leftovers can be kept covered in the refrigerator and are ideal toppings for breakfast yoghurt or cereal