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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Great over pavlovas, yogurt or ice cream. This makes a very modest amount due to the berries shrinking considerably, so you may want to double or triple the recipe. From Heidi Swanson's Super Natural Every Day Cookbook Ingredients:
8 ounces small to medium strawberries, hulled (about 1 cup) |
2 tablespoons pure maple syrup |
1 tablespoon extra-virgin olive oil |
fine-grain sea salt, a few grains |
1 tablespoon port wine (tawny or ruby) |
balsamic vinegar, a few drops |
Directions:
1. Preheat the oven to 350° degrees with a rack in the middle of the oven.
2. It is important to use a rimmed baking sheet to prevent juices running off the sheet. Line baking sheet with parchment paper.
3. Cut each strawberry in half. If your strawberries are on the large side, cut them into quarters or sixths. Add the berries to a mixing blow. In a separate small bowl, whisk together the maple syrup, olive oil and salt. Pour the mixture over the strawberries and very gently toss to coat the berries. Arrange the strawberries in a single layer on the prepared sheet.
4. Roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn. Watch the edges of the pan in particular.
5. While still warm, scrape the berries and juices from the pan into a small bowl. Stir in the port and balsamic vinegar. Use immediately or let cool and store in the refrigerator for up to one week.
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