Try this recipe taught in VGCA 113: Desserts, as part of our Vegetarian Culinary Arts program. This recipe was created by Bonny Musgrave, director and assistant professor.
This recipe is excellent served as a topping on ice cream, waffles, crepes, brownies, in a triffle, or as part of a pavlova. It can also be used in green salads or on bruschetta with goat or nut cheese.
Balsamic Roasted Strawberries:
• 1 lb fresh strawberries, washed and hulled
• 2 Tbsp sugar
• 3 Tbsp balsamic vinegar*
Preheat oven to 300 F. Cut berries in half. Sprinkle with sugar and drizzle vinegar on top.Gently stir together and set aside to marinate for 10-15 minutes. Spread in a single layer on parchment paper-lined baking pan. Roast for 20-25 minutes, or until juice is reduced, thickened, and syrupy. Let cool at room temperature. A pinch of black pepper adds a spike of flavor, but is optional. Refrigerate any leftovers for up to 5 days.
*Using high quality balsamic vinegar here is really important as it does make a difference in the final outcome of your dish. Don’t settle for the cheapest bottle you can find; it will be very acidic. However, because it is being heated, don’t up for the “aceto balsamico tradizionale” balsamic, as the heat will actually ruin the flavor.
