A super easy recipe for oven roasted strawberries, that are great as toppings for ice cream, panna cotta, yogurt, pancakes, waffles, cakes and more.
Growing up I was always fascinated with strawberries. It was not something that was easily available fresh, and mostly available either in jam or ice cream form, that too the synthetic kind. Its not that India wasn’t producing strawberries, but the Indian palate had not taken to the sour taste of this bright red colored fruit, hence the fresh kinds were limited to supply to a few regions. Luckily now, fresh strawberries are easily available good part of the year, and without breaking your bank.
This year I plan to grow some strawberries, my unfortunate brown thumb permitting of course. I also do plan a herb garden, but let us see how all of it goes!
Coming to today’s recipe of roasted strawberries, its a super easy and delicious way to use strawberries, besides straight up eating them. I stumbled upon the recipe on Deeba’s site years ago and since then have used these roasted strawberries in tonnes of my dessert recipes. Roasted strawberries have made way as a topping on my panna cotta recipe here, in strawberry ice cream here and even in cakes. In each dessert they have been a hit, and so thought it is only fair that they get a post of their own.
The last time I made these roasted strawberries, I added a bit of orange blossom water too and love the combination. You can choose to omit it if you don’t have any on hand, or try a squeeze of orange juice instead. Adjust the sugar in the recipe according to how sweet or tart your strawberries are. Hope you get to try the recipe and in case you do, let me know how you used them. Comment here or tag me on your creations on instagram or facebook.
- 450-500 gm strawberries, quartered
- ¼ cup sugar (depending on how tart or sweet your strawberries are you might want to adjust the sugar)
- 1 tsp vanilla essence
- 1 tbsp white wine
- few drops of champagne flavored oil (optional) or ¼ tsp orange blossom water
- Place the strawberries in a glass baking dish. Make sure the dish is rimmed, else your syrup will run off and mess up the oven.
- Sprinkle the sugar and vanilla. Toss well.
- Bake in a preheated oven at 350ºF or 180ºC for 30-40 minutes.
- Add the white wine and champagne flavored oil/orange blossom water.
- Store in an airtight container or jar. Chill before use.