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Roasted Strawberries

SandyS's picture

I just made the roasted strawberries from the July issue. I'd never done that before nor had I thought of doing that. I roast veggies a lot but boy were those strawberries delicious!!!! I will certainly do that in the future. I don't think I used all of the sugar they asked for. I simply tossed the sugar on the straberries and then roasted them.

sandy

Glenys's picture

(post #38863, reply #1 of 5)

I just made a batch of strawberry jam and it's yet to be jarred so I pondered roasting some berries to add to the mix for texture. Imagine it could be yummy.

Fledge's picture

(post #38863, reply #5 of 5)

lol, you and I ponder the same sometimes

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madnoodle's picture

(post #38863, reply #2 of 5)

I've made these a couple of times now, and I agree--they're yummy.  Even makes those insipid CA strawberries palatable.   Agree too that the recipe calls for 'way too much sugar--I probably used about 2/3 of what was called for.

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Risottogirl's picture

(post #38863, reply #3 of 5)

Even makes those insipid CA strawberries palatable.


YES!!! it is my default method when I am craving local strawberries about a month too early!!


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Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

AJ12754's picture

(post #38863, reply #4 of 5)

I made ice cream sundaes using the roasted starwberries and my guests LOVED it -- although I used plain whipped creme rather than the strawberry cream in the recipe.


Today I roasted the strawberries using the vanilla sugar (same issue of Fine cooking) and it is also wonderful -- different but very good.


Will serve tonight with the vanilla pound cake from Baking with Julia and ice cream. 

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