Balsamic Roasted Strawberries with Pink Peppercorns
Tangy tart balsamic vineger is a natural pairing for strawberries and the floral peppery notes of pink peppercorns to use for strawberry shortcake, as an ice cream or cheesecake topping, or mixed with yogurt for breakfast.
Ingredients
- 4 pounds fresh strawberries cleaned and stems removed
- ¼ cup balsamic vinegar
- ¼ cup white sugar might need a bit more if strawberries are not sweet enough
- 2 tsp pink peppercorns
- pinch sea salt
Instructions
- Heat oven to 325 F (180 C).
- Chop strawberries into quarters, placing in a large bowl. Then add the rest of the ingredients, stirring gently to evenly coat all the strawberries.
- Place strawberry mix into a large roasting pan or casserole dish, with two to three inch sides. Do not use a cookie sheet because the strawberries release a lot of juice.
- Put dish into the oven and roast until strawberries are soft and balsamic juice mix is beginning to slightly carmelized around the edges of the pan.
- Remove from oven and allow to cool before using as a topping in your dish of choice. The roasted strawberries are served over a no-bake cheesecake in the photos here.
