Ingredients
- Ingredients
- 2 1/2 lbs small fresh strawberries
- 1/4 cup demerara sugar (or white sugar)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation
Step 1
Prep time: 5 mins Cook time: 75 mins Total time: 1 hour 20 mins Serves/Yield: 3 cups
This is a basic recipe for roasted strawberries, but feel free to get creative by adding a splash of balsamic vinegar or a sprinkling of cardamom, or what ever complementary flavor you like.
Instructions
Preheat oven to 225°F. Wash, drain and hull strawberries.
Divide berries between two baking sheets (I lined mine with parchment paper for easier clean-up) and spread them out so they are just one layer thick. Place in the oven and slow-roast for 45 minutes. Strawberries will not release much juice during this part.
Remove from oven and sprinkle two tablespoons of sugar onto each pan. Season lightly with salt and pepper, and stir gently. Return pans to oven and roast about 30 minutes more.
Remove pans from oven and allow to cool for at least ten minutes. Strawberries will release more juice during this resting period. Transfer to a bowl or jar and use a spatula to scrape all of the sauce from the pan. Enjoy warm, or refrigerate until ready to use.