I’m a self-confessed strawberry fan, and as much as I like fruits to be seasonal, there’s a secret part of me that wishes for strawberries to stay all year round! But then, look what happened to apples… they’re now available all year round, and I’m sorry to say, don’t taste half as good as when they were available only during the cooler months. With that little piece of angst out of the way, remember all the stuff I made with strawberries last season? There was this Iced Tea, a beautiful Strawberry Cake, and I even made a cocktail with them. So today, I’m gonna show you what to do when you’ve made all of the above recipes and eaten your way through as many strawberries as possible, but still have some overripe berries leftover that you just can’t bear to throw away. Enter, ROASTING!
Roasting fruits, it’s no secret, is the best way to enhance and bring out their flavours _and _extend their life by about a week. I’ve usually relied on a combination of maple syrup / honey and balsamic vinegar (yes, balsamic vinegar!), but today, I’ve taken things up a notch by using Heidi Swanson’s recipe from Super Natural Every Day. Her recipe calls for a splash of olive oil, tiny amount of salt and finishes things off with some Port Wine and balsamic vinegar. I’ve used Madeira instead, it’s what I had on hand, and it worked really well here. Salt ends up exalting the flavour, and the wine just binds all the flavours together.
I’ve been using these roasted strawberries in milkshakes and even stirring them into yogurt (so much better than store-bought fruit yogurts) with muesli… this one’s an absolute winner of a recipe and adds a lot more depth of flavour than just the honey-balsamic combination.Most people I meet in Mumbai tell me they don’t invest in ovens because they don’t bake cakes… hmm… do they know that they’re missing out on amazing roasted fruits? Well, this ought to show them!
Recipe adapted from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen