With the last of the strawberries of the season, I wanted to share a favorite combination that I discovered several years ago. It sounded strange to me at first, but balsamic vinegar and strawberries play together really well!
Roasting the strawberries brings out a deeper flavor from the fruit, and the balsamic adds a complexity that is delightful. I don’t think this recipe is technically a compote, but it comes close. It’s great on ice cream and lovely on toast. I’m sure you could find other ways to use it as well. I’d love to hear about them!
Roasted Balsamic Strawberries
- 2 cups straberries
- 1/4 cup balsamic vinegar
- 2-3 Tb sugar
Hull the strawberries, and remove the green tops. Slice the strawberries into halves or quarters. In a bowl, combine the strawberries, sugar, and balsamic vinegar. Stir to ensure even distribution. Spread the mixture on a lined cookie sheet. Put the berries into a pre-heated, 400 degree oven. Roast for 20 minutes, checking to be sure they don’t burn. Stir once midway through. Remove from the oven and allow to cool slightly. Serve warm berries over ice cream!