A simple post this morning of a staple at our house
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It started, a couple of summers ago. A muffin recipe that sounded good; the author called for roasted strawberries. I smile as I look back to that evening in the kitchen. Just as they were ready to go into the oven, my husband walked in, “Wait, you're putting fruit in the oven? Really? Will it work?”
We googled. Yes, it appeared this could be done. Others had forged the trail and spoke of great success.
So we waited and watched. Sure enough, after a while the strawberries had begun to cook down, their juices seeped onto the baking sheet and turned into a thick and sticky syrup
As we stood by the oven, dipping bread into the warm syrup on the baking tray, it was love at first bite. The flavor had become intense and concentrated as the berries roasted, port lent a surprise hint of booziness, and balsamic finished with a dark bass note. The combination making then just a tad unexpected and special
We began experimenting with our new-found treasure. Would this work just as well with other fruit? It sure did. How about frozen? Beautifully
I like things like that, flexible and adaptable
As with everything, there are lots of recipes and processes out there. All of which have their pluses and minuses. I'll share a couple of my go-tos
Heidi Swanson's, from Supernatural Everyday, is my favorite, the combination of port, maple syrup, and balsamic brings a complexity that just can't be replicated
But more often than not, when I'm in a hurry or am cutting back on my intake of sweets, I'll simply drizzle the fruit with a little bit of coconut oil and bake. It's still wonderful.
~ Adapted from Heidi Swanson's Supernatural Everyday
- 8 oz strawberries, hulled
- 1 ½ Tbsp maple syrup (or honey)
- 1 Tbsp olive oil
- ¼ tsp fine-grain sea salt
- 1 Tbsp port wine
- a few drops balsamic vinegar
- Preheat the oven to 350° F
- Use a rimmed baking sheet or large baking dish for this recipe—you don’t want the juices running off the sheet onto the floor of your oven. Line it with parchment paper.
- Cut each strawberry in half or, if your strawberries are on the large side, cut them into quarters or sixths. In a large bowl, whisk together the maple syrup, olive oil, and salt. Add the berries and toss very gently to coat. Arrange the strawberries in a single layer on the prepared baking sheet
- In a large bowl, whisk together the maple syrup, olive oil, and salt. Add the berries and toss very gently to coat. Arrange in a single layer on the prepared baking sheet
- Roast just long enough for the juices to thicken, but not long enough for the juices to burn, 20 to 40 minutes or so, depending on the size. Watch the edges of the pan in particular
- Scrape the roasted strawberries and juices while still warm from the pan into a bowl. Stir in the port and balsamic vinegar.
- Use right away or let cool and refrigerate for up to several days
~ Adapted from Smittenkitchen.com
- 1 cup blueberries
- 1 tsp coconut oil, a drizzle
- ½ tsp natural sugar (Sugar in the Raw or Turbinado)
- juice from a wedge lemon, or to taste (optional)
- Preheat oven to 450° F.
- Place blueberries in a heatproof, shallow roasting dish and sprinkle with sugar. Roast in the oven for 12 to 15 minutes, rolling around once or twice during cooking time to ensure they roast evenly
- (The goal is not to let the blueberries fully slump or turn to sauce; you just want a little trickle of juices puddled across in the bottom)
- Squeeze a bit of lemon juice over berries the second they come out of the oven and roll them back and forth to evenly incorporate it.