I'm still in strawberry mode here, and luckily, a recent sale at our local natural foods store means that I again have a fridge full of pints of organic strawberries. A while ago, I had seen a recipe for roasted balsamic strawberries, and I was instantly intrigued by this combination of sweet and savory flavors. I love a spinach salad topped with strawberries and a balsamic vinaigrette dressing, so I had an idea that I would like how this would taste. And let me tell you, these roasted strawberries do not disappoint!
Roasting the strawberries gives them a deeper, more robust flavor, and really helps to bring out their sweetness. The balsamic vinegar gives them a slightly savory taste, without overpowering their sweetness -- the flavors really do meld together quite well. You could eat these strawberries on their own, or use it as a jam -- I imagine a crostini with ricotta or mascarpone cheese and a dollop of roasted balsamic strawberries would be divine. In addition, these strawberries would make an excellent ice cream topping, used either warm or cold. Later this week I'll share an ice pop recipe that utilizes these yummy strawberries. Spoiler alert: the popsicles are delicious.
Roasted Balsamic Strawberries (printer-friendly version)
makes about one cup
1 pound organic strawberries, rinsed, hulled, and cut in half
2 tablespoons raw sugar
4 tablespoons balsamic vinegar
1. Preheat the oven to 350 degrees.
2. Place the halved strawberries in a bowl. Add the sugar and stir to combine, evenly coating the strawberries in the sugar. Add the balsamic vinegar and stir.
3. Pour the strawberry mixture (and all juices, use a spatula if necessary to scrape out any remaining liquid) into a baking dish. (I used an 11"x7" aluminum pan; use whatever you have on hand, so long as the berries are in a single layer.)
4. Roast in the oven for 35-40 minutes, or until the juices are bubbling and the strawberries have softened.
5. Remove from the oven and let cool completely.
6. After the strawberries have cooled, add them (and all the liquid) to the bowl of a food processor. Pulse several times until the strawberries are slightly pureed.
makes about one cup
1 pound organic strawberries, rinsed, hulled, and cut in half
2 tablespoons raw sugar
4 tablespoons balsamic vinegar
1. Preheat the oven to 350 degrees.
2. Place the halved strawberries in a bowl. Add the sugar and stir to combine, evenly coating the strawberries in the sugar. Add the balsamic vinegar and stir.
3. Pour the strawberry mixture (and all juices, use a spatula if necessary to scrape out any remaining liquid) into a baking dish. (I used an 11"x7" aluminum pan; use whatever you have on hand, so long as the berries are in a single layer.)
4. Roast in the oven for 35-40 minutes, or until the juices are bubbling and the strawberries have softened.
5. Remove from the oven and let cool completely.
6. After the strawberries have cooled, add them (and all the liquid) to the bowl of a food processor. Pulse several times until the strawberries are slightly pureed.
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