I was fortunate this year as I was in Florida for the strawberry harvest at the end of February, and I’ll be in Michigan in early June for the harvest there. When picking strawberries, I always get carried away and get way more than I can use. After making jam, enjoying them fresh, and using them in a couple of desserts, I am always left with some that I need to use up as soon as possible while they are still at their peak. I started to make these roasted strawberries a few years ago, and now I make them every year.
Roasting strawberries enhances their flavor and deepens their sweetness. These strawberries are a delicious topping for vanilla gelato or a slice of pound cake and are great for making strawberry gelato.
I have also folded them into banana muffin batter before baking, creating a unique muffin to enjoy with your morning coffee. You can roast these sweet, ripe berries just until they soften, or longer until they darken and the juices turn to syrup; it is up to you!
- 1/2 pound (8 Ounces) Medium Ripe Strawberries, Hulled & Halved
- 1/3 Cup Sugar
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Orange Zest
- Preheat oven to 375 degrees F.
- Toss the berries with the sugar, syrup, and zest, and place in a non-active casserole dish.
- Bake for 30 to 40 minutes, stirring twice as they roast until the berries are softened and the juices thickened.
- Cool completely then store in an airtight container in the refrigerator.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 23gFiber: 0gSugar: 23gProtein: 0g