I can’t believe I’ve missed making these Balsamic Roasted Strawberries most part of my life. Well, as they say – better late than never (who is they anyway??).
Roasting strawberries not only releases their natural sweetness, it also intensifies the flavor and create that syrupy jammy goodness. The acidity in the balsamic vinegar lends a slight tang to create an overall sweet and tangy mouthfeel. These balsamic roasted strawberries are perfect to go with your ice-cream, in your yogurt, on top of your breakfast pancakes and even in cakes.
I’ve used them as a filling for my upcoming Christmas Dessert special – Dark Chocolate Roulade with Roasted Strawberry Mousse. Do keep a look out for it this coming Friday!
2 punnet (500 g) fresh strawberries – washed and hulled
4 tbsp sugar
2 tbsp balsamic vinegar (if unavailable, you could leave it out and the strawberries will still taste good)
2 tsp vanilla extract (optional)
Makes approx. 1 (250 g) jar
Recipe source: Taste Australia
Wash and cut your strawberries into half and quarter (for bigger pieces).
Put them into a medium bowl and toss well with sugar, balsamic vinegar and vanilla extract.
Transfer to a baking tray lined with non-stick baking sheet and line them in a single layer.
Bake in a preheated oven at 410°F/210°C for 15 mins, tossing them halfway through.
Allow to cool slightly before transferring into a glass or plastic container.
Cool to room temperature before covering and refrigerating.