slow-roasted strawberries

slow roasted strawberries

a while back i found a recipe on twitter for 'slow roasted strawberries'. i bookmarked it for a punnet of a strawberries that aren't necessarily the best of the season. it came in handy sooner than i thought it would. so here is my version of "eat the love's" slow roasted berries. 

400 grams of strawberries, hulled and cut into three slices vertically

a rimmed baking dish

a tablespoon of balsamic

a teaspoon of vanilla

a tablespoon of red wine vinegar

a tablespoon and a half of sugar (i don't like mine very sweet)

a stick of cinnamon

a pinch of kirmizi biber* (you can substitute chilli flakes) 

combine together the balsamic, vanilla, red wine vinegar, sugar and cinnamon. toss the strawberries gently making sure that they are coated. place in a pre-heated oven at one hundred and thirty-five degrees for an hour and a half, stirring occasionally to make sure that the strawberries don't burn. they are done when the juices have thickened and the flavours concentrated. i had planned to serve them for dessert with creme fraiche after a pakistani dinner of channa's and aloo tiki's with a coriander-mint yoghurt but we landed up going to gelupo for gelato instead.

c and i had them for breakfast instead, swirled into yoghurt with some sliced banana's and a handful of crushed almonds. the strawberry flavour had really intensified with the slow roasting and the kirmizi biber gave it a slight heat. definitely a fantastic fruity dessert. it would be great with some cream and lightly crushed meringue too.

i am thinking next time it would be nice to use maple syrup or honey in place of the sugar and add a little bit of lemon or orange juice instead of the vinegar. or perhaps some wine as 'eat the love' has said.