Never was there a simpler recipe than this Roast Balsamic Strawberries but one which comes packed with huge flavour. This recipe for roasting strawberries with a good dash of Balsamic vinegar is a great way to use up slightly overripe fruits, those which are perhaps not the best for eating as is though you can, of course, use fresh ones if you want.
The result from the brief marinating and then quick roasting is an intense strawberry flavour with a flash of acidity from the vinegar. Should you want to up the flavours even further then try a twist of black pepper before serving.
The strawberries can then be stored in a screw-top or Kilner jar and kept in the refrigerator. Serve them with ice cream, Yoghurt or whipped cream, they can even be used as the base for a super-fruity tart. “]
- 1 punnet strawberries, washed and hulled
- 2 dessertspoons caster sugar
- 2 tablespoons Balsamic vinegar
- Preheat the oven to 190°C
- Place the strawberries into a roasting tin and sprinkle with the sugar and vinegar. Then roll the strawberries around to coat and leave to marinate for 20 minutes.
- Roast in the centre of the preheated oven for 20 minutes. Remove the roasting tin from the oven and leave to cool for 10 minutes. Transfer to a Kilner jar or similar and once cool, close and store in the fridge.
How to Use the Roast Balsamic Strawberries:
Use the compote as a topping for ice cream, with yoghurt or as a tart filling or anywhere suitable for soft, deliciously sweet strawberries. The strawberries will keep for a week to ten days if kept in the jar and in the refrigerator. They will not freeze well as the delicate balance of flavour will be ruined and the strawberries will go mushy when defrosted.
More of My Recipes Using Strawberries:
Strawberry and Cream Sponge Cake