I had 2 containers of Driscoll's fresh strawberries that were a bit too far gone. Don’t throw them out – roast them! This recipe is simple to make and doesn’t take much effort or time. If you don’t have white balsamic, use dark balsamic. I like to use raw Manuka honey for this recipe, but any kind will do. These roasted strawberries are not super sweet. You can add a couple tablespoons more to suit your sweet tooth. Omit the black pepper if you’d like; black pepper, though, brings out the sweetness. It’s an easy add to any fruit recipe, and it will surprise and delight your taste buds. I use this for a pie filling, but you can spoon over vanilla ice cream, add to biscuits and much, much more.
Makes 1½ pints / 24 oz.
- 2 lbs. strawberries, rinsed
- ¼ cup white balsamic vinegar
- ¼ cup honey
- ¼ teaspoon freshly cracked black pepper
Preheat the oven to 375°F.
Cut off the strawberry hulls and cut the strawberries in half. If some strawberries are small, leave whole.
Rinse again to make sure to remove any green hull remnants. Place the strawberries in a large mixing bowl.
In a small bowl, mix together the vinegar, honey and black pepper with a fork or small whisk. Pour over the strawberries. Mix again to fully coat.
Place the strawberries on two baking sheets. Roast for 35 minutes until the juice thickens and the tops of the strawberries are slightly charred.
Meanwhile, run a clean 24 oz. glass jar with ling and ring under boiling hot water. Place on a clean dish towel.
Transfer the roasted strawberries with juice immediately back into the large bowl. Let cool for 20 minutes.
Spoon into the 24 oz. jar. Cool to room temperature. Place the ring and lid on and put in the refrigerator. The strawberries will last up to 1 week.
Serve over biscuits, in a pie shell or over ice cream.