Slow-Roasted Strawberries Recipe
Photo: © 2017 by Ed Anderson
Makes about 1 1/2 cups
Ingredients
3 pounds ripe strawberries, hulled; halved, if large
1 cup granulated sugar
Directions
Preheat the oven to 300°.
Arrange the strawberries in a single layer in a shallow glass or ceramic baking dish, sprinkle with the sugar and mix briefly. Roast, stirring every hour, until the strawberries shrink significantly and the juices they release reduce to a syrup, about 3 hours. Let cool to room temperature.
Transfer the strawberries and their juices to an airtight container and store in the fridge for up to 4 days.
From State Bird Provisions (Ten Speed Press) by Stuart Brioza and Nicole Krasinski.
Ingredients
Directions
Preheat the oven to 300°.
Arrange the strawberries in a single layer in a shallow glass or ceramic baking dish, sprinkle with the sugar and mix briefly. Roast, stirring every hour, until the strawberries shrink significantly and the juices they release reduce to a syrup, about 3 hours. Let cool to room temperature.
Transfer the strawberries and their juices to an airtight container and store in the fridge for up to 4 days.
From State Bird Provisions (Ten Speed Press) by Stuart Brioza and Nicole Krasinski.
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