Slow Roasted Strawberries
Slow roasting is a simple way of extending the shelf-life offresh strawberries. Not only will yourhouse smell divine, but slow roasting concentrates the fruit’s natural sugars,leaving the berries with a heightened sweetness and a deep, rich flavor.
- 6 cups fresh ripe strawberries
- ½ cup sugar (more or less depending on the sweetness of the berries)
Heat the oven to 250°. Do not use convection setting.
Rinse and hull the berries. Leave very small ones whole and quarter or halve the others so they are about the same size for even cooking.
Toss the berries with the sugar and spread in an even layer in a non-reactive baking pan.
Roast slowly, uncovered, for 3-6 hours. Shake occasionally but do not stir. If they start to look dry on top, gently flip them over with a wide spatula.
They are done when their juices have reduced to a syrup, but not darkened into caramel. The berries should be jammy but not dry.
Store in an airtight container in the refrigerator.