|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 12g||5%|
|Dietary Fiber 2g||5%|
|Total Sugars 10g|
|Vitamin C 44mg||222%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Strawberries are the quintessential fruit of a British summer. They can be found from Wimbledon to a cricket tea and on every table through the land. That being said, what do you do when they are getting just a touch past their best?
Roasting overripe strawberries with a little sugar and a few tablespoons of balsamic vinegar makes for the best compote you can imagine. Never was there a simpler recipe than this one.
The dish comes oozing with huge flavors, stores well, and is versatile. The compote is utterly delicious on rich, good-quality vanilla ice cream, or for those with a less sweet tooth, poured over Greek yogurt. Use as a filling for tarts or cakes, and a layer of these roast strawberries in a Victoria sponge is sublime. The strawberries keep well in a jar in the fridge, so what's not to love?
The result from the brief marinating and then quick roasting is an intense strawberry flavor with a flash of acidity from the vinegar. If you want to up the flavors even further, then try a twist of black pepper before serving.
1 pound strawberries, hulled
2 1/2 tablespoons superfine sugar
3 tablespoons balsamic vinegar
2 cups vanilla ice cream, optional, for serving
1/4 teaspoon freshly ground black pepper, optional, for serving
Gather the ingredients.
Preheat oven to 300 F. Put washed strawberries in roasting tray, making sure they are in 1 layer. Dust with sugar and then sprinkle with vinegar.
Roll strawberries around by tipping tray from side to side, making sure that all berries are covered.
Cover tray with a tea cloth and leave to marinate for 20 minutes.
Put tray into center of oven and roast for 20 minutes. The strawberries will soften but keep their shape. The vinegar and sugar will start to caramelize; make sure, though, that it does not burn.
Take roasting tray from oven, leave to cool until cold. The syrup will thicken and become very tasty. Transfer strawberries to a jar and close. Store in fridge. They will keep for several weeks.
Serve with vanilla ice cream, and a little sprinkling of black pepper, if desired.
How to Use the Roast Balsamic Strawberries
- Use the strawberries on ice cream, with yogurt, or as a tart filling, or anywhere suitable for soft, deliciously sweet strawberries.
- Use a little black pepper when serving to lift what is already an incredible flavor. Perhaps not the best for children.
- The roasted berries will not freeze well; the flavor will be ruined and the strawberries will go mushy when defrosted.