This flavor-packed recipe is wonderful as a compote, to top shortcakes or biscuits or just to spoon over plain cake or your favorite non-dairy cream or yogurt.
Steps
1
Preparing & Roasting the Strawberries
Ingredients
2 tbsp Sweet Balsamic Reduction recipe, at room temperature
16 oz (1 qt) strawberries, hulled
2 tbsp maple syrup, Grade A dark amber or dark
1 tbsp framboise, optional
If choosing to use the Sweet Balsamic Reduction recipe, prepare and set aside.
To start the strawberries, first position a rack in the middle of the oven and preheat to 375°F (190°C). Have ready a 9 x 13 x 2-inch baking pan or any pan with shallow sides that is large enough to hold the berries in one layer.
Cut smaller strawberries in half and larger berries into quarters, or sixths, and spoon into a medium bowl.
Mix the maple syrup and Balsamic Reduction in a small dish. Spoon over the strawberries and toss with a spatula to coat.
Pour the berries along with the liquid into the baking pan, arranging the berries in a single layer.
Transfer to the preheated oven and roast for 15 minutes, or just until the berries have softened. Don't overcook or the strawberries will become mushy. Once done, remove from the oven.
Drain the berries through a strainer, set over a mixing bowl, reserving both the liquid and the berries.
If you have more than 2 tbsp of cooking liquid, place it in a small saucepan over high heat and boil for a minute or two, or until reduced slightly and thickened. Pour into a small container and reserve until needed.
Put the berries into a serving dish or container and add the framboise, if using. Whether or not the framboise is added, more liquid will accumulate. Add the reserved cooking juice, just before using.
