Summer has been here all week. I love it.
Roasted strawberries…..the fruity equivalent to a toasted marshmallow. Sturdy and non suspicious looking from the outside but deliciously sweet, gooey and almost molten in the middle. Roasting strawberries is such a great way to concentrate their summer flavours. Roast low and slow and serve with anything from yoghurt and granola for breakfast, scattered with cinnamon sugar with pancakes or decadently resting at the bottom of a flute of bubbly with some of their juicy sugary roasting syrup.
- Heat the oven to 120°C
- Hull the tops from your strawberries but leave whole.
- Line them up cut side down in a greased baking dish and scatter with a few teaspoons of sugar (cinnamon/vanilla sugar optional)
- Roast for about 1 hour or until tender and soft.
Serving suggestions; yoghurt and granola; mint; pancakes;cinnamon sugar;to top porridge/rice pudding;folded into cake batter (once cooled); crushed on toast; delicious Eton mess…….options are endless.
