Slow-Roasted Strawberries
This simple technique yields amazing results, intensifying the flavor of the strawberries so that each one explodes on your palate. The strawberries I use are small, local, day-neutral or “ever-bearing” varieties like Tristar, which come from local farmers. You can roast larger berries, but they will take longer and they won’t be as sweet.
8 Brix is sold in some gourmet markets and is available online from Amazon. If you’re not using 8 Brix, you may want to add a few drops of balsamic vinegar to balance the acidity of the berries.
Recipe information
Yield
serves 6 on it¿s own or 12 as part of a dessert
Ingredients
Preparation
Step 1
Hull the strawberries, slicing off a little of their tops so that the strawberries can stand up.
Step 2
Toss the berries with enough of the verjus just barely to cover. Macerate for 30 minutes to 1 hour.
Step 3
Heat the oven to 225°F or 200°F on convection.
Step 4
Drain the strawberries over a bowl and stand them up in a baking dish just big enough to hold them comfortably. If you want, reserve the maceration liquid to serve with the berries.
Step 5
Roast the berries until they have darkened, turning almost a maroon color (they should be very tender but still hold their shape), about 1 hour and 20 minutes.
Step 6
Remove the berries from the dish and let cool to room temperature before serving.
