Super-Easy Balsamic Roasted Strawberry
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The Spruce / Preethi Venkatram
Nutrition Facts (per serving) | |
---|---|
51 | Calories |
0g | Fat |
12g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 51 |
% Daily Value* | |
Total Fat 0g | 0% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 3mg | 0% |
Total Carbohydrate 12g | 5% |
Dietary Fiber 2g | 5% |
Total Sugars 10g | |
Protein 1g | |
Vitamin C 44mg | 222% |
Calcium 14mg | 1% |
Iron 0mg | 2% |
Potassium 125mg | 3% |
*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.
Ingredients
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1 pound strawberries, hulled
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2 1/2 tablespoons superfine sugar
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3 tablespoons balsamic vinegar
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2 cups vanilla ice cream, optional, for serving
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1/4 teaspoon freshly ground black pepper, optional, for serving
Steps to Make It
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Gather the ingredients.
The Spruce / Preethi Venkatram
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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.
The Spruce / Preethi Venkatram
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Roll strawberries around by tipping tray from side to side, making sure that all berries are covered.
The Spruce / Preethi Venkatram
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Cover tray with a tea cloth and leave to marinate for 20 minutes.
The Spruce / Preethi Venkatram
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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.
The Spruce / Preethi Venkatram
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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.
The Spruce / Preethi Venkatram
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Serve with vanilla ice cream, and a little sprinkling of black pepper, if desired.
The Spruce / Preethi Venkatram
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.
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