Roasted Strawberries are easy and full of flavor. Roasting magnifies the flavor of an already delectable berry. Serve atop vanilla ice cream for an unforgettable dessert.
The winter strawberry capital of the world is a grand place to live in the winter. The strawberries are abundant and the climate is mild. Occasionally, we do get temperatures that drop below freezing at night. The strawberries farmers spring into action and employ methods to protect their precious ruby crop. If a strawberry freezes on the plant, it’s lights out. Ruined. A goner. Their high water content makes them freeze solid and turn into a big mushy mess when thawed.
I’m an admitted fruit lover. Fruits and berries of any description are delightful. But, I have to admit that strawberries are a special favorite. I love them for their beauty and their flavor. A strawberry field ripe for harvest is a heavenly sight. A strawberry in your mouth is a gift from God. Strawberries are just flat-out special. And beautiful.
If you’ve got freeze dried strawberries on hand, check out this recipe for Strawberry Cake.
If you love the flavor of fresh strawberries, get ready to have your socks knocked off by roasted strawberries. Roasting intensifies the flavor by a billion percent. Maybe a billion is a bit of an exaggeration. Perhaps it’s just a million.
Sugar helps draw water out of the strawberries and the water turns to syrup. Brown sugar adds more flavor than white. I added a cinnamon stick because cinnamon is a spice that nicely complements fruits and berries. Lemon slices add just the right amount of acidity. A pinch of salt never hurts anything. Just a tiny pinch is all you need. All those lovely flavors conjugate, get friendly and convert to strawberry syrup.
If fresh strawberries are out of season, you can use frozen. Get a bag of strawberries that are frozen without sugar. If you have extra frozen strawberries, try this Homemade Strawberry Syrup.
I’m motivated to use cinnamon sticks a lot these days. A month ago, the half pound box of cinnamon sticks at Costsco seemed like a good idea. Cinnamon sticks are light. You get a slew of cinnamon sticks in half pound box. I have enough to build a cinnamon stick house.
I’ve shared more pictures in this post than normal. Please indulge me as I gush over these gorgeous berries.
Y’all come see us!
Roasting intensifies the flavor of this already delicious berry. They give of their juices and create a strawberry syrup that is delightful beyond description. Serve over ice cream, oatmeal or pound cake.
yield: 2 pints
Preheat oven to 375 degrees
2 pints fresh strawberries, washed and hulled
1/4 cup brown sugar, firmly packed
1 cinnamon stick
2 lemon slices
pinch of kosher salt
Cut hulled strawberries into halves. Cut gargantuan strawberries into fourths. Add to baking dish.
Sprinkle brown sugar over berries and toss gently.
Add cinnamon stick and lemon slices.
Sprinkle with salt.
Roast 1 hour until berries have taken on a rich ruby color. Remove before syrup cooks away. No need to stir while cooking.
Let cool. Syrup will thicken when cooled.
Remove cinnamon stick and lemon slices before serving unless you’re accustomed to eating cinnamon sticks and lemon slices.
Serve over ice cream, oatmeal or pound cake. Or, grab and spoon and eat them straight from the baking dish.
- Roasted Strawberries
- Roasting intensifies the flavor of this already delicious berry. They give of their juices and create a strawberry syrup that is delightful beyond description. Serve
- yield: 2 pints
- Preheat oven to 375 degrees
- 2 pints fresh strawberries washed and hulled
- 1/4 cup brown sugar tightly packed
- 1 cinnamon stick
- 2 lemon slices
- pinch of kosher salt
- Cut hulled strawberries into halves. Cut gargantuan strawberries into fourths. Add to baking dish.
- Sprinkle brown sugar over berries and toss gently.
- Add cinnamon stick and lemon slices.
- Sprinkle with salt.
- Roasted strawberries. Fresh strawberries, brown sugar, cinnamon stick, lemon slices and a pinch of salt. Ready for roasting.
- Roast 1 hour until berries have taken on a rich ruby color. Remove before syrup cooks away. No need to stir while cooking.
- Let cool. Syrup will thicken when cooled.
- Remove cinnamon stick and lemon slices before serving unless you are accustomed to eating cinnamon sticks and lemon slices.