Maple Syrup Roasted Strawberries

As promised in my last post, strawberries!  It has been a strawberry extravaganza around here lately.  Nothing says summer in the UK like strawberries, even if the weather is currently disagreeing with me.  With Wimbledon only a couple of weeks away strawberries are very much making their presence known in the shops and markets.  Although they are not my favourite summer berry (raspberries win hands down), I’m finding new ways to work with strawberries all the time.  I love how roasting strawberries gives the fruit a deeper flavour, especially when combined with maple syrup and balsamic vinegar.  They are a fantastic combo.  I’ve used these roasted strawberries on top of pancakes, with natural yoghurt and here, on top of my favourite breakfast rice porridge.  Comforting and just a bit decadent.  I can see them working well with rice pudding, vanilla ice cream, cream teas, on toast...I’ll stop now. 

Recipe slightly adapted from Super Natural Every Day by Heidi Swanson.

225g (8oz) strawberries, hulled and cut in half

2 tablespoons maple syrup

1 tablespoon extra virgin olive oil

A few drops of balsamic vinegar

Preheat the oven to Gas Mark 4, 180°C, 350°F

Line a large baking tray with parchment paper.  Ensure you are using a baking tray with a rimmed edge.  Place your strawberries in a mixing bowl.  In a separate bowl mix together the maple syrup and olive oil.  Pour the mixture over the strawberries and gently combine until the strawberries are coated.  Lay the strawberries in a single layer on the baking tray.

Roast in the oven for 40 minutes.  The juices should thicken but not burn.  Remove from the oven and while still warm scrape the strawberries and juices in to a small bowl.  Stir in a few drops of balsamic vinegar.  Apparently they will keep in the fridge for up to a week but they’ve never hung around long enough for me to find out.