Slow-Roasted Strawberries in Honey
This short and sweet recipe for slow-roasted strawberries in honey is an amazing way to use up abundant summertime strawberries. I’m going to use mine to flavour traditional, REAL vanilla custard ice-cream — but you can also use it as a topping for any dessert (like sponge cake), or even blend it with kefir or milk in a smoothie.
Strawberries are perfect for slow-roasting. Their flavours will intensify, the sugars deepen and caramelize. Do you have a particularly bland or sour batch of strawberries? Roast them to make the best of what you have.
The liquid in the strawberries will seep out and mix with the honey without evaporating making for a jammy, syrupy, sweet concoction of concentrated strawberry goodness.
I used mine to make my amazing homemade Roasted Strawberry Vanilla Custard Ice Cream (REAL Ice Cream) Recipe
I use honey to roast my strawberries in — but this is optional. You can use sugar, maple syrup, a mixture of sweeteners. Or nothing at all.
You can also add a splash of balsamic vinegar, which I do here. If you don’t have vinegar, you can use lemon juice, or again — just leave it alone.
Slow-Roasted Strawberries in Honey
Ingredients
- 2 lbs of strawberries
- 1 tablespoon of balsamic vinegar
- ½ cup of honey
Instructions
- Wash your strawberries in cold water, slice off the green tops, cut the larger berries in half but leave the small ones whole.
- In a nonreactive baking pan (I use glass) toss the strawberries in the honey and balsamic vinegar and then spread them out in a single layer.
- Roast in the oven, uncovered, at 300° Fahrenheit for approximately 2 hours, tossing once or twice.
- Strawberries are done when their juices have released and turned into a syrup. The berries will have reduced in size.
- Store refrigerated for up to 1 week, or freeze for year-round use.
