Slow Roasted Strawberries
I’ve slow cooked everything from big hunks of meat to salmon, tomatoes, sauces, soups and ragouts. Slow cooked fruits? Sounds more like chewy dried and tough. So, as I was flipping through a local magazine called Edible SF, I came across a recipe for slow roasted strawberries… I gave it a shot… all I have to say is double wow! and sweeeet! These berries have a rich, almost molasses like complexity with just the right amount of developed sugars. Firm yet supple textures and some fresh vanilla to round out the flavors. Great with gelato, rice pudding or basic cakes.
Slow Roasted Strawberries
1 lb strawberries, top removed
1 cup sugar
Pinch kosher salt
2 vanilla beans
Turn on oven to 275 degrees. Mix sugar with salt in a bowl. Add vanilla bean seeds to sugar and mix well with the tips of your fingers. Toss sugar with berries and place in a roasting pan or cookie sheet. Just make sure you make one layer and not stack on top. We want to roast and not steam! Slow roast for for 3 hours gently spooning juices over berries every 1/2 hour. Delish!!!!
I love slow roasted strawberries. I like to roast the strawberries in a low oven without any sugar and both the natural sweetness and tartness come alive and intensify. Strawberry water is nice too. Just poach strawberries in water and use the cooking water (which becomes strawberry broth) to make gelees. Go Daddy-o!
Comment by Roger — July 14, 2007 @ 12:10 am
I like to slow cook frozen strawberries on the stove top on low for a little over an hour. Towards the end I add cornstarch to thicken the syrup. Let it cool and then serve with sugar and whip cream. A famous Danish tradition in our house.
Comment by Scentsy — December 8, 2010 @ 8:39 pm
Same task is happening to us around the fan for the profile refrigerator. Just replaced it for the second time and nonetheless doesn’t work. Not even three years old and lastly not under warranty any longer. Had better luck with the old Whirlpool one. Sunny Vanderhoof
Comment by Sunny Vanderhoof — July 5, 2011 @ 11:05 pm
Our only complaint is that there was so many bones that used the space in your crockpot we were left with very little broth. My husband was thinking we’re able to just make the soup with all the boullion cubes water your onion and ginger and get about the same result. I just am not sure how much flavor we actually got in the beef bones. Gene Knox
Comment by Gene Knox — July 7, 2011 @ 6:40 am