Not a throw back to summer but rather an attempt to make it last longer! My aim with this recipe was to try to jazz up some end of season strawberries that are beginning to lose their flavour and colour, then I noticed a couple of ripe figs in the garden. Now I’m not usually very lucky at timing picking the figs as most of them get eaten by birds and insects before I realise they’re ripe! But having picked them I was determined they weren’t going to sit on the fruit bowl, so they became the perfect addition to the strawberries in this recipe, adding some valuable fibre too. This is completely optional so please don’t go hunting around for figs to include here as the recipe is perfect with just strawberries.
I think the whole family was amazed by the result of roasting the strawberries for such a short time. The secret ingredient, a sprinkling of balsamic vinegar, helps to caramelise the juices into a rich syrup and adds an amazing flavour. There is no added sugar in this recipe but its amazing how juicy and sweet the strawberries become.
We had them with a delicious Yeo Valley organic Greek yogurt and a sprinkling of chopped pistachio nuts but there are so many ways you could serve them. They make the most amazing topping for your morning porridge with some nuts and seeds or a spoonful of almond or cashew nut butter and a sprinkling of ground cinnamon, the perfect no added sugar breakfast. Try spooned over ice cream (as a treat) or better still a coconut yogurt or coconut ice cream from Coconut Collabrative. For a great savoury idea sprinkle over a salad leaves with a crumbly goats cheese and toasted pinenuts.
So don’t avoid those less than rosy strawberries, try this instead. Your kitchen will fill with the delicious smell, like homemade strawberry jam and you may even begin to believe that summer could last a little longer!
This recipe is so simple. Preheat your oven to about 220ºC. Wash, dry and remove the stalks from a large punnet of strawberries. Wash and quarter the figs if you’re using them. Scatter the fruit over a small baking sheet.
Drizzle over about 1tbsp balsamic vinegar and place on the top shelf of the hot oven for about 10 minutes. The strawberries will begin to soften but still retain their shape and the juices begin to caramelise a little around the fruit. Don’t be tempted to leave them in too long as the berries continues to soften when they’re moved from the oven. The image at the top of the recipe shows what they should look like as they come out of the oven.
Leave the fruit on the baking sheet for about 10 minutes and you’ll notice that even more juices will come out of the strawberries and turn into a delicious syrup. Transfer to a bowl with all the juices and serve warm.
If you add a little fresh mint to the fruit as you transfer them to a bowl it gives the syrup an amazing freshness and warmth.
I would try and serve these on the day they’re made as the strawberries begin to lose their colour.
We enjoyed our Roasted Strawberries & Figs with Greek yogurt and pistachio nuts. I may also make some more this weekend and try putting one in the bottom of a glass with a little Prosecco! I’ll let you know how that goes! Cheers!