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Caption: Roasted Balsamic Strawberries
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Caption: Spring has sprung. Tiny green leaves are beginning to unfurl at the end of tree limbs, and flowers have popped up everywhere, gracefully adorning previously worn, tired, and bleak residential streets with little grace notes of color in some places, and bursting into riotous cacophony in others.
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Caption: So too, springs first fruits have made their showing in markets, including these stunning strawberries. I purchased these stunners to top a cheesecake. The lingering chill in the March air prompted me to wanted to try my hand at the deliciousness that the rest of the Internet discovered probably ten years or so ago: roasted strawberries.
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Caption: These berries couldn't be any easier. Sprinkled with a little brown sugar, then drizzled with a bit of balsamic vinegar, which cooks up thick, syrupy, and a little tart--the perfect balance to the sweetness of the berries and sugar--the berries macerate until they release a flood of juice.
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Caption: After macerating, tumble the berries into a roasting dish and roast until softened. As the berries roast, the flood of crimson juices transforms into a syrup that cascades and puddles on whatever you serve it on--morning yogurt, cheesecake, shortcakes, a spoon.
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