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Roasted Balsamic Strawberries

by Annalisa Brown (follow)
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The marriage between sweet, tangy balsamic and caramelised roasted strawberries is simply sublime and irresistible.

Roasting strawberries may seem like an oddity but the taste derived from roasting the fruit is a concentrated burst of sweetness.

Itís an easy and healthy dessert low in fat and sugar but one that tastes decadent without the guilt associated with eating something so delicious.

Garnish with fresh mint or basil and use as a topping on yoghurt, muesli or toast.

The marriage between sweet, tangy balsamic and caramelised roasted strawberries is simply sublime and irresistible.


Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 2-4 servings

Ingredients
400g Fresh Strawberries
100ml Balsamic Glaze

Method
Pre-heat oven to 200 degrees.

Hull and quarter the strawberries.

Line a baking dish with the strawberries.

Line a baking tray with hulled and quartered strawberries.


Drizzle the Balsamic Glaze over the strawberries, evenly coating the fruit.

Roast the Strawberries for approximately 10 minutes.

Cover the strawberries with Balsamic Glaze and roast for 10 minutes.


Remove from the oven and allow to cool.

Roasted Balsamic Strawberries are sweet, tangy and full of intense flavour.


Notes
The Roasted Balsamic Strawberries will keep for 3-4 days in the refrigerator.

Categories
#Vegetarian
#Low Sugar
#Easy
#Quick
#Low Fat
#Healthy
#Dessert
#Strawberries
#Balsamic Glaze
#Diary Free
#Gluten Free
#Vegan
#Fruit
#Make Ahead
#Picnic Food
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Hi Epicurus, balsamic glaze is the slightly thickened, syrupy and sweet tasting reduction you get after bringing balsamic vinegar to the boil and simmering for a while. I'll use plain balsamic to dress salads as I love that slightly tart taste (I'm not a sweet tooth and you'll find that most of the desserts I make are not overly sugary sweet. For me, adding honey to the vinegar and reducing it to a syrup consistency gives me something sweet to indulge in for dessert but gives me that tartiness I love. PS: the honey also lhelps to take the edge off the acidity of the vinegar. Cheers
What's balsamic glaze, exactly? The strawberry recipe looks nice. Would plain balsamic be ok?


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