A gourmet roast strawberry dessert. So simple - and such a tasty topping to share. Enjoy!


Yield: 1 – 1 1/2  CUPS
Strawberries, Fresh
Maple Syrup
2 tablespoons
Balsamic Vinegar
1 tablespoon
1.  Wash, hull and slice strawberries in half or thirds, depending on size, and place into a bowl.
2.  Add maple syrup and balsamic vinegar and mix gently to coat.
3.  Place marinated strawberries onto a lined oven tray, in a single layer.
4.  Roast for 20 minutes at 180 degrees Celsius.
5.  Cool to touch.
6.  Gently pour into a container, seal and refrigerate overnight or until chilled and the strawberries have reabsorbed some of the juice.
7.  Store in an airtight container in the refrigerator and consume within 2 days.
8.  Serve with ice-cream, yoghurt or on top of warm baked brie with baguette slices on the side.

How to Bake Brie Cheese: Remove brie wrapping and place into an oven-proof ramekin or wrap with baking paper and then foil and bake at 180 degrees Celsius for 20-30 minutes or until the cheese wheel is bulging and the brie is gooey when cut open. Serve cheese hot with warm or chilled roasted strawberries and your favourite crusty bread.
Author: Megan Radaich          
Image credit: Megan Radaich          
Publication: Strawberry Preserving Guide, available HERE

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