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!!!!
Tags: bean seeds, cookie sheet, juices, kosher salt, molasses, rice pudding, roasting pan, strawberries, vanilla beans
July 14th, 2007 at 12:10 am
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!