Balsamic Roasted Strawberries

by zoe on May 18, 2008 · 15 comments  |  Print Print  |  Print Email this to a friend

balsamic roasted strawberries

This time of year the rhubarb is popping out of the ground and I am impatient to eat those first tender stalks with their natural sweet partner, the strawberry. But, there are no strawberries yet, at least not in my garden. In order to satisfy my craving I go against my desire to use only the freshest ingredients from local sources. It is a philosophy I adhere to as much as possible. However, I live in MN and that means I am VERY limited as to what I can eat during the 8 months of the year when nothing grows. I am determined to learn home-canning this year, then I’ll have summer fruits in February. Until then I do buy fruit that is not grown here, or anywhere near here.

In summer the strawberries are so ripe they nearly explode with sugar in your mouth. This time of year they are good but their sweetness isn’t fully developed yet, so I jump up the flavor by roasting them with a bit of aged balsamic and sugar.

Here is how:

Preheat oven to 350°.

Toss 2 pounds of cleaned and trimmed strawberries with 1/4 cup of sugar and 3 tablespoons aged balsamic vinegar.

balsamic roasted strawberries

Spread the berries on a baking sheet lined with a silpat.

balsamic roasted strawberries

Bake for 40 minutes. Reserve the strawberries and the syrup that is produced. Serve warm with ice cream, chocolate tart, angle food cake, cheese cake or springtime crêpes.

balsamic roasted strawberries

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Baked Strawberries. Even for Breakfast. A recipe « A Life (Time) of Cooking
May 20, 2008 at 4:39 am

{ 14 comments… read them below or add one }

1 Kathy May 19, 2008 at 5:55 am

What a great idea! I can’t wait to try it–thanks.

2 Andy May 19, 2008 at 6:38 am

Very interesting. I never even considered roasting strawberries.

3 Tobi May 19, 2008 at 1:05 pm

Zoe – How long would you keep these in the fridge before serving? Could I freeze them? While I always prefer fresh, sometimes the chaos of life limits me to make-ahead recipes.

4 zoe May 19, 2008 at 1:49 pm

Hi Tobi,

You could make them about 5 days ahead and refrigerate them or put them in the freezer for weeks. The texture of the fruit will not be hurt at all because they have been roasted which releases much of their juices anyway. Be sure to get all that lovely syrup off the baking sheet.

Enjoy. Zoë

5 Coffee and Vanilla May 19, 2008 at 4:34 pm

Sounds fantastic! I would never think of roasting strawberries :) Thanx for the idea!
Margot

6 brilynn May 19, 2008 at 6:39 pm

I will definitely be making these, sounds fantastic!

7 Cindy May 19, 2008 at 10:49 pm

Somehow right after I saw those strawberry pictures..
There’s this image of champagne dancing in my head.

8 jackie May 20, 2008 at 7:01 am

This sounds good, I will def try it

9 brilynn May 21, 2008 at 6:03 pm

I just made these tonight and oh my god are they addictive! I ate some straight out of a bowl and some on yogurt and oh how I wish I had ice cream…
Thanks for the recipe!

10 zoe May 21, 2008 at 7:19 pm

Hi brilynn,

Aren’t they amazing. My boys finished them off on waffles.

Thanks, Zoë

11 RavingRecipes May 25, 2008 at 9:56 am

I have never seen anybody do this with Strawberries. It looks delicious and I cannot wait to try this recipe. I love strawberries and it’s the perfect season for them. Thanks so much for sharing.

12 Jeanne August 4, 2008 at 6:36 am

I made these this weekend – OMG! Strawberry epiphany!! Thanks so much for the inspiration :)

13 zoe August 4, 2008 at 9:04 am

Hi Jeanne,

So glad you tried them. I made some too and served it with creme fraiche. YUM!!!!

Zoë

14 Zoe Gillenwater May 14, 2010 at 6:42 am

I made these last night and served them on top of pork chops. Very good. Had the leftovers on vanilla ice cream, which was very good as well, of course! Thanks for the recipe, other Zoe! :-)

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