Sharing a seriously fun love for food

Slow-Roasted Fresh Strawberries

Slow-Roasted Fresh Strawberries

One of my favorite things as a kid had to be fresh strawberries. It was a fruit that neither of my Grandparents had in their gardens, as the climate in the Texas Panhandle wasn’t ideal for growing them. In the small rural town where I was raised, strawberries only appeared in the food markets in the spring and summer months. Mom would clean and slice those plump red berries before tossing them a generous handful of sugar. The juices would release from the strawberries creating a syrup that she would spoon along with the sweetened berries over her ice cream or shortcakes.

I discovered roasted strawberries a number of years ago. I can’t take credit for this idea but the least I can do is share it. There are a number of versions for this technique. They range from roasting in a very hot oven to roasting with a cooler temperature plus adding extra flavoring or nothing but berries and sugar. This is a version I use – it’s somewhere in the middle.

The strawberries slow roast as the sugar melts. They slowly collapse into a juice that is enhanced with a touch of pure vanilla and almond extracts leaving their beautiful notes in the roasted fruit. The process is easy and the only skill you need is patience.

Slow-roasted strawberries are fabulous over yogurt for brunch or served as a dessert topping. The depth of flavor is hard to describe – an almost a sweet, earthiness surrounded with a luscious nectar!

Slow-Roasted Strawberries

2 quarts fresh strawberries, about 8 cups

1 cup sugar

2 teaspoons pure vanilla extract

1 teaspoon almond extract

Rinse, remove the stem, hull the strawberries and slice them in half. Place the berries in a large bowl then add the sugar, the vanilla extract and the almond extract.

Stir well to combine. Let the berries sit for about 20 minutes, stirring occasionally to allow the sugar to dissolve slightly. If you like a thicker juice, cut the sugar to 1/2 -2/3 cup depending on the sweetness of the strawberries.

Pour the strawberries in a 9” x 13” baking dish that has been lightly sprayed with a cooking spray. Roast at 300-degrees for 1-1/2 hours stirring the berries 2 to 3 times while they cook.

Serve warm or chilled.

Refrigerate the strawberries until ready to serve.

Slow-Roasted Strawberries

May 14, 2018
: Serves 6-8

Slow-Roasted Strawberries have a depth of flavor that is hard to describe – an almost a sweet, earthiness surrounded with a luscious nectar! The process is easy and the only skill you need is a little patience!

By:

Ingredients
  • 2 quarts fresh strawberries, about 8 cups
  • 1 cup sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
Directions
  • Step 1 Rinse, remove the stem, hull the strawberries and cut them in half. Place the berries in a large bowl then add the sugar, the vanilla extract and the almond extract.
  • Step 2 Stir well to combine. Let the berries sit for about 20 minutes, stirring occasionally to allow the sugar to dissolve slightly. If you like a thicker juice, cut the sugar to 1/2 -2/3 cup depending on the sweetness of the strawberries.
  • Step 3 Pour the strawberries in a 9” x 13” baking dish that has been lightly sprayed with a cooking spray. Roast at 300-degrees for 1-1/2 hours stirring the berries 2 to 3 times while they cook.
  • Step 4 Serve warm or chilled.


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