Roasted Strawberries Recipes

ROASTED STRAWBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Quarter large strawberries and halve smaller ones. Place strawberries in a 9-inch pie plate. Sprinkle sugar on top and toss several times.
• Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.

ROASTED STRAWBERRIES

Steps:

• Preheat oven to 300 degrees. Place strawberries in a single layer in a 9-by-13-inch glass or ceramic baking dish. Drizzle with honey, and toss gently to coat. Bake until syrup begins to thicken and strawberries turn deep red and shrink slightly, about 1 hour 45 minutes. Let cool, and serve over ice cream, yogurt, biscuits, or pancakes. Syrup will continue to thicken as berries cool.

ROASTED STRAWBERRIES

Steps:

• Heat oven to 350°F. Line a 9- by 13-inch baking pan with parchment, leaving a 1-inch overhang on 2 long sides.
• In the prepared pan, toss strawberries with honey and a pinch of salt. Split the vanilla bean lengthwise in half and scrape the seeds into the strawberry mixture, then add the scraped pod and toss to combine.
• Roast, stirring once, until strawberries are tender and juices start to reduce but not brown, 40 to 50 minutes.

ROASTED STRAWBERRIES WITH VIN SANTO

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Add the strawberries, oil, 2 tablespoons of the sugar and a pinch of salt to the prepared baking sheet. Toss well to coat evenly and spread out on the baking sheet. Roast until the strawberries are soft and have released some of their juices, about 30 minutes. Pour the strawberries and the juices into a bowl and toss with the wine. Allow to cool to room temperature.
• Meanwhile, in a medium bowl, whisk the heavy cream with the mascarpone and the remaining 3 tablespoons sugar until soft peaks form, about 3 minutes.
• To serve, divide the strawberries among small serving cups or coupes. Dollop with the cream and sprinkle with some of the cookie crumble.

VANILLA ROASTED STRAWBERRIES

Steps:

• Heat the oven to 400 degrees F. Pour the melted butter into the baking dish (or melt it right in the dish). Use the tip of a sharp knife to scrape the insides of the vanilla bean into the pan. Place the strawberries (cut side down) in the pan. Sprinkle the berries with brown sugar and lay the vanilla pod over the berries. Bake until they are slumped and feel soft, about 10 to 12 minutes. Let cool 20 minutes, then remove the berries from the pan and pour the pan juices into a small skillet.
• Add the vinegar and red wine to the skillet and heat the mixture to a simmer. Turn off the heat and whisk in the cold butter. When ready to serve, place 6 strawberries on each serving plate. Drizzle the warm sauce over and serve immediately.

ROASTED STRAWBERRIES

Steps:

• Pre heat oven to 450 degrees.
• In a bowl, combine strawberries and sugar.
• Transfer strawberries to a rimmed baking sheet.
• Roast in oven for 15 minutes, stirring every 5 minutes, until soft.
• Let the pan cool on a rack.
• Put strawberries and juice in a bowl, cover, and refrigerate.
• Serve over vanilla ice cream (or use as a topping for any dessert desired.

ROASTED STRAWBERRIES

Steps:

• Preheat the oven to 400 degrees.
• Place the strawberries, side by side and stem end down, in a baking dish. Add 1 tablespoon water to the dish. Brush the berries with the melted butter, and sprinkle with the sugar.
• Bake for 6 to 8 minutes, until the berries are soft. Serve warm with the pan juices, with or without strawberry sorbet or vanilla ice cream.

WINE-ROASTED STRAWBERRIES

Steps:

• Preheat oven to 350 degrees. Peel three 2-inch-long strips of zest each from orange and lemon, then juice both (you should have 1/4 cup juice total). Stir wine and maple syrup into juice. Place strawberries in a 9-by-13-inch baking dish. Add juice mixture, zest strips, and star anise; stir to combine. Roast, stirring once, until sauce is slightly syrupy and strawberries turn bright red, 1 hour, 20 minutes to 1 hour, 30 minutes. Let cool completely. (Strawberries can be refrigerated in an airtight container up to 3 days.)

ROASTED STRAWBERRY SHEET CAKE

Steps:

• Preheat oven to 350°. Place strawberries on a parchment-lined rimmed baking sheet. Sprinkle with sugar and toss to coat. Bake until just tender, 35-40 minutes. Cool slightly., Meanwhile, grease a 15x10x1-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled). , Transfer to prepared pan. Top with 3 cups roasted strawberries; sprinkle with turbinado sugar. Reserve remaining strawberries for serving. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with reserved roasted strawberries.

ROASTED STRAWBERRIES WITH BLACK PEPPER

Steps:

• Rinse the strawberries in cool water, place in a strainer or colander, and shake off most of the water. Slice the strawberries about 1/8 inch thick, place them in a large bowl, and sprinkle them with the sugar. Cover and refrigerate for at least 1 hour and up to 4 hours.
• Preheat the oven to 375°F. Toss the strawberries with the black pepper, add the balsamic vinegar, and put the strawberries and all of their juices into a large saute pan or a large ovenproof dish. Roast for 8 to 10 minutes, until the juices are bubbling and the strawberries are hot but not mushy. Divide among individual dishes and serve immediately.