Slow-Roasted Strawberries in Honey
You can mix your strawberries into ice-cream — or use it as a topping. 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.
I used mine to make my amazing homemade Roasted Strawberry Vanilla Custard Ice Cream (REAL Ice Cream) Recipe
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.
