These flavoursome strawberries roasted in balsamic would make a fantastic addition to a Christmas brunch – and would also work magic alongside just about any dessert. Recipe by Christall Lowe.
Balsamic-roasted strawberries
This is like jam, but way better. The full flavour of the fruit is brought out through roasting, and the juices that are created are transformative. The acidity of the balsamic vinegar makes for the most amazing compote ever.
This recipe is equally heavenly with nectarines, apricots and blueberries. Serve over ice cream or yoghurt, on toast or cereal, or simply eat by the spoonful.
Makes one small bowl or jar
INGREDIENTS
500g strawberries, hulled and halved or quartered, or other berries or stone fruit, halved and pitted
4 tbsp pure maple syrup
1 tbsp balsamic vinegar
1 tsp pure vanilla extract
METHOD
Heat oven to 180°C. Line a rimmed baking tray or large baking dish with baking paper. It’s important that the baking tray has sides, so that no juices run off the edge.
Put all ingredients in a mixing bowl. Gently toss to coat the strawberries, and then spread the berries and any liquid over the baking paper.
Roast for about 30-35 minutes; long enough for the berry juice to become a nice glaze, but not burn.
Transfer the berries and juices into a small bowl and use immediately, or when cooled.
They can be stored in the fridge for 5 days.
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