It’s strawberry season — the time of year when local strawberries are so juicy, so sweet, so fragrant and so readily available that you tend to buy more than you can eat at one go. Local strawberries are more fragile; they are selected for flavor more than durability, but sometimes they spoil faster than you can use them.
This recipe for roasted strawberries is your solution. Take those strawberries that have turned the corner on straight-up eating, trim off any dubious bits and roast them with a bit of sugar and balsamic vinegar and then you have a wonderful jammy syrup that goes great on ice cream, shortcake or buttered toast.
1 pound strawberries, hulled (and cut into 1-inch pieces if the whole fruits are big)
Scant ¼ cup sugar
2 tsp balsamic vinegar
Preheat oven to 375°F. In a bowl, toss the berries, sugar and vinegar. Spread berries on a rimmed baking sheet and roast for about an hour or until soft and dark. Stir occasionally. Remove from heat and cool before serving. Will keep a couple of days in the fridge.
Find more simple seasonal recipes at Natalia’s blog, Hot, Cheap & Easy.