Roasted Strawberries Recipe By Chef Michelle Polzine

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ROASTED STRAWBERRIES RECIPE BY CHEF MICHELLE POLZINE



Roasted Strawberries Recipe By Chef Michelle Polzine image

Roasted Strawberries from Michelle Polzine, San Francisco

Provided by Tasting Table Staff

Categories     Dessert

Number Of Ingredients 1

2 baskets strawberries (about 2 pints)¼ to ½ cup sugar

Steps:

  • Preheat the oven to 200°. Fill a large bowl with water. Add the berries and toss them in the water gently to clean. Drain and dry with paper towels or a dish towel.
  • Hull each strawberry with a sharp paring knife. If the berries are especially small, leave them whole. If not, cut each in half.
  • In a bowl, toss the berries with ¼ cup sugar. The berries should look slightly moist. If not, add more sugar 1 tablespoon at a time until they take on a glossy appearance.
  • Place the berries in a glass baking pan that is small enough that the berries fit snugly. Roast for about 2½ hours, until the berries shrink considerably and become chewy. (The larger the berries, the longer they take to cook; if strawberries are large, add an additional 45 minutes to the cooking time.) 5. Serve as a topping for ice cream or as the filling for a tart or shortcakes.

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