Yes, strawberries roasted and mixed with balsamic vinegar. Get that scrunchie-nose-ewwww-that’s-gross look off your face! You must try it…I insist!
It’s unbelievably divine.
I think it’s a new version of candy, I really do. I couldn’t keep my hands off them after I took them out of the oven. One after another found its way into my mouth.
So why slow roast them? Well, slow roasting concentrates the intensity of the sweet strawberry flavor. Just a touch of balsamic adds a slight tang. And chopped mint adds a breath of freshness. I forgot to sprinkle with salt and pepper, but I liked how it turned out anyhow.
I guess I was feeling adventurous when I came across this recipe because I hopped into the car and drove to the strawberry stand a few blocks away and stocked up on luscious, sweet strawberries…just to make this recipe.
Hubby claims I desecrated the strawberries by placing them in the oven. He says strawberries are meant to be enjoyed in all their natural glory. Now, I adore strawberries and readily overeat them in their natural state, but this recipe has me craving strawberries in a whole new way.
I dream about them now. I can hardly wait for the weekend to have time to make more. Lots more. I have tons of other recipes stockpiled to blog about, but as soon as I made these babies, they rose to top priority on the blog list.
I ate them as is, served them with french toast, and layered them with yogurt and granola. All fantastic.
So I got to thinking, what else can I make with these plump, luscious, pop-in-your-mouth treats? How about slow-roasted balsamic strawberries…
… inside crepes and drizzled with chocolate … layered with granola + yogurt for a parfait … mixed in with oatmeal … baked into scones … baked into cupcakes and pureed into strawberry frosting … as a sauce atop cheesecake … layered in a trifle or tiramisu … as a sauce atop flourless chocolate cake … layered with or mixed into pudding or custard or tapioca … as a spread for oatmeal scones … as a dollop on top of ice cream … mixed into a fruit or green smoothie … on top of angel food cake … with strawberry shortcake … mixed in with jello mold … dropped into champagne … combined with other fruits in a cobbler or as a straight strawberry cobbler … in a fruit pie or hand pies … in a galette … served to accompany pancakes and french toast instead of syrup … with chicken or pork … in salad … mixed with whipped cream or heavy cream …
… but best of all, just pop ‘em in your mouth and revel in the joy of the plump fruit exploding into delicious bursts of sweetness and tanginess!
Slow-Roasted Balsamic Strawberries
- 1 quart (32 oz.) fresh strawberries, hulled
- 1/4 cup granulated sugar
- 2 tbsp. balsamic vinegar
- 10 fresh mint leaves, chopped
- salt and pepper
- Preheat oven to 250 degrees F.
- Place berries in a large bowl; sprinkle with sugar and mint, then toss together.
- Add balsamic vinegar; gently toss to coat all berries.
- Lay strawberries in a single layer on a rimmed baking sheet; sprinkle with salt and black pepper.
- Bake for an hour or so, until the berries are soft.
- Remove from oven; allow to cool and store in fridge.