This method is simple: Toss the berries with some sugar or Maple Syrup and roast at 350 deg, until much of the juices have been released and thickened, about 40 minutes. The berries will shrink down considerably — 2 pounds of berries (about 4 pints) will give you just 2 cups of roasted fruit, this is a great way to turn berries past their prime, or a bumper crop, into something more versatile than jam that won’t take up much room in your fridge or freezer.
You can also change up the flavors of your roasted berries. Add a teaspoon of vanilla, a tablespoon of Port, and a few drops of balsamic vinegar this adds brightness and dimension, too.
If you know you want to use the berries in something sweet, you can add more sugar. If you want the flexibility of using them in a pan sauce or chutney, keep it to a minimum. You can always add more sugar later.
These babies are fabulous with creamy desserts like a rich, cheesecake, or simply topped on ice cream. There’s not too much sugar in the recipe, so add more to taste before using it as a dessert topping.
3 – 4 pints small to medium strawberries, hulled
about 4 tablespoons of maple syrup or sugar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1 tablespoon port
A few drops balsamic vinegar
To make the roasted strawberries, preheat the oven to 350°F
Use a rimmed baking sheet or large baking dish for this recipe—you don’t want the juices running off the sheet onto the floor of your oven. Line it with parchment paper.
Cut each strawberry in half or, if your strawberries are on the large side, cut them into quarters or sixths. In a large bowl, whisk together the maple syrup or sugar with the olive oil, and salt. Add the berries and toss very gently to coat. Arrange the strawberries in a single layer on the prepared baking sheet.
4. Roast just long enough for the juices to thicken, but not long enough for the juices to burn, 30 to 40 minutes or so, depending on the size. Watch the edges of the pan in particular.
5. Scrape the roasted strawberries and juices while still warm from the pan into a bowl. Stir in the port and balsamic vinegar. Use immediately or let cool and refrigerate for up to several days.
They were gone before I could take a picture.