Slow-roasting strawberries coaxes out their natural sweetness and transforms them into something almost magical — rich, jammy, and intensely fragrant. As they caramelize in a gentle oven with raw sugar and a splash of balsamic vinegar, the berries collapse into tender morsels swimming in a ruby-red syrup.
This simple yet luxurious recipe comes from Chef Stefany Buswell, who swears by it as a way to savor the essence of early-summer strawberries long after the season has passed. Spoon these over ice cream, swirl them into yogurt, layer them on a pavlova, or enjoy them straight from the jar — they’re sunshine preserved by slow heat.
INGREDIENTS:
4 pints organic strawberries
1/2 cup raw or turbinado sugar
1/4 cup balsamic vinegar
METHOD:
Preheat the oven to 250°F and line a large rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Wash the strawberries and remove the stems, leaving small berries whole and halving larger ones for even roasting.
In a large mixing bowl, combine the strawberries with the sugar and balsamic vinegar. Gently toss until the berries are evenly coated and glistening.
Spread the strawberries in a single layer on the prepared baking sheet. Roast in the oven for about 3½ to 4 hours, stirring gently every hour, until the berries are soft, deeply red, and the juices have thickened into a syrupy glaze.
Remove from the oven and let cool completely. Transfer to a clean jar, along with all the syrup, and refrigerate. The roasted strawberries will keep for up to two weeks.
SERVING SUGGESTIONS:
- Spoon over vanilla ice cream, yogurt, or panna cotta.
- Layer into pound cake, angel food cake, or shortcake.
- Swirl into oatmeal, chia pudding, or breakfast parfaits.
- Serve warm alongside roast pork or duck for a sweet-savory contrast.
- Gift in small jars as a homemade farmers market treat.
YIELD: About 1 pint
SOURCE: Recipe courtesy of Chef Stefany Buswell
