Slow Roasted Strawberries

I arrived home today with a HUGE box of strawberries, just couldn’t resist them at only $5 !! I decided to slow roast them as it is a great way to preserve a large quantity, and it really concentrates their flavour and enhances their sweetness. My method for roasting these strawberries couldn’t be simpler. All I did was rinse and hull them, toss them with sugar, balsamic vinegar and a pinch of salt and pepper and pop them in very low oven for an hour or so. I like that they hold their shape well and still look like strawberries. Of course, you could puree them and strain them to make a coulis, but I really like them just as they are. Freeze them in small batches and thaw when needed. Use for breakfast on granola, with yoghurt, to top pavlovas, cheesecakes or icecream, or add to a muffin mix etc. etc.

Ingredients

• 8 x 250g boxes fresh strawberries, rinsed & hulled
• 3/4 cup brown sugar, a little less if they are very sweet
• 1/4 cup balsamic vinegar
• Good pinch of salt
• Good pinch of cracked black pepper

Method

1. Preheat oven to 120C. Fan off, if you can.
2. Lay berries on a baking sheet in a single layer. Sprinkle with sugar, salt and pepper. Drizzle with balsamic. Toss berries to coat.
3. Bake for at least one hour, until strawberries are very soft and their juices have thickened. IMG_8491
4. Remove from oven and cool.
5. Use as a topping for ice cream, yogurt or pudding or as an add-in for muffins, cakes or bikkies.