Fresh Strawberries with Balsamic Vinegar and Basil.
1 1/4 cups sugar
1 1/4 cups balsamic vinegar
2 1/2 tablespoons honey
2 teaspoons freshly ground black pepper
1 cup fresh basil leaves, torn into small pieces and loosely packed
10 cups strawberries, trimmed and halved (4 pounds whole berries)
In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.
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Slow Roasted Spicy Strawberries in Balsamic Vinegar and Red Wine
If you want to keep the strawberries whole, just rinsed, destemmed and hull them.
It just takes a little longer to roast them.
Don’t be scared of the word "spicy" in the title.
You can barely detect the spice, but it’s there, adding a dimensional depth to the fruit flavor.
If you don’t want the spice at all just leave out the cinnamon and freshly ground pepper.
If you want them a little a little more exotic or different try roasting them with some green cardamom pods, whole allspice berries or whole cloves or maybe even some fresh thyme or rosemary.
You can substitute out the balsamic vinegar for another acidic element like lemon juice if you want.
The combinations are limited by your imagination.
You can easily double this recipe, but increase the roasting time by a half hour or so.
1kg fresh strawberries
1 vanilla bean
1/4 cup brown sugar
2 tablespoons balsamic vinegar
2 tablespoons red wine (try to pick a big bold red)
1/2 teaspoon fresh finely ground mixed peppercorn
1.5 inch cinnamon stick (A cinnamon stick has 1/2 teaspoon cinnamon powder.)
1. Preheat oven to 135C
2. Destem and hull the strawberries. Then quarter the strawberries into 2.5 cm pieces (if the strawberries are large, you might need to cut them down further) placing them into a large mixing bowl as you go.
3. Slice the vanilla pod lengthwise, and then take a small paring knife and scrape out the seeds from inside the pod into the bowl of strawberries. Once they are scraped out, throw the pod itself into the bowl.
4. Add the brown sugar, vinegar, red wine, pepper, and cinnamon stick and toss gently to mix.
5. Pour into a rimmed baking sheet, making sure to scrape the bowl with a spatula to get any juices and evenly distribute the strawberries into one layer.
6. Place in oven and roast for about 2 to 2.5 hours, making sure to stir every half hour so the strawberries don’t stick to the pan. The strawberries are done once they are softened, darkly colored, slightly dry on top, and the juices have thickened.
7. Cool on pan and then use at room temperature or store in the fridge for up to a week.
Makes about 2 cups of slow roasted strawberries.
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1 1/4 cups sugar
1 1/4 cups balsamic vinegar
2 1/2 tablespoons honey
2 teaspoons freshly ground black pepper
1 cup fresh basil leaves, torn into small pieces and loosely packed
10 cups strawberries, trimmed and halved (4 pounds whole berries)
In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.
------------
Slow Roasted Spicy Strawberries in Balsamic Vinegar and Red Wine
If you want to keep the strawberries whole, just rinsed, destemmed and hull them.
It just takes a little longer to roast them.
Don’t be scared of the word "spicy" in the title.
You can barely detect the spice, but it’s there, adding a dimensional depth to the fruit flavor.
If you don’t want the spice at all just leave out the cinnamon and freshly ground pepper.
If you want them a little a little more exotic or different try roasting them with some green cardamom pods, whole allspice berries or whole cloves or maybe even some fresh thyme or rosemary.
You can substitute out the balsamic vinegar for another acidic element like lemon juice if you want.
The combinations are limited by your imagination.
You can easily double this recipe, but increase the roasting time by a half hour or so.
1kg fresh strawberries
1 vanilla bean
1/4 cup brown sugar
2 tablespoons balsamic vinegar
2 tablespoons red wine (try to pick a big bold red)
1/2 teaspoon fresh finely ground mixed peppercorn
1.5 inch cinnamon stick (A cinnamon stick has 1/2 teaspoon cinnamon powder.)
1. Preheat oven to 135C
2. Destem and hull the strawberries. Then quarter the strawberries into 2.5 cm pieces (if the strawberries are large, you might need to cut them down further) placing them into a large mixing bowl as you go.
3. Slice the vanilla pod lengthwise, and then take a small paring knife and scrape out the seeds from inside the pod into the bowl of strawberries. Once they are scraped out, throw the pod itself into the bowl.
4. Add the brown sugar, vinegar, red wine, pepper, and cinnamon stick and toss gently to mix.
5. Pour into a rimmed baking sheet, making sure to scrape the bowl with a spatula to get any juices and evenly distribute the strawberries into one layer.
6. Place in oven and roast for about 2 to 2.5 hours, making sure to stir every half hour so the strawberries don’t stick to the pan. The strawberries are done once they are softened, darkly colored, slightly dry on top, and the juices have thickened.
7. Cool on pan and then use at room temperature or store in the fridge for up to a week.
Makes about 2 cups of slow roasted strawberries.
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