If you’ve never roasted strawberries before, well, turn your oven on! Strawberries are exceptional when roasted; the flavor intensifies, the texture becomes more luscious…they’re divine, really. We love to roast them with multiple citrusy elements (citrus, white wine and sumac), along with a touch of maple to amplify the sweetness and balance all that citrus. But if you’re working with peak-season strawberries, and are planning to serve them with a sweet accompaniment (ice cream, cake, etc), you could skip the maple!
4 cups strawberries, hulled and halved if on the larger side
Preheat oven to 350 degrees. In a baking dish, combine wine, citrus juice and zest, maple syrup and sumac and stir well. Add strawberries and roast, stirring once, until sauce is slightly syrupy and strawberries turn deep red and are caramelized in places. You’re looking for the berries to soften and release their juices, but not to fully break down, and the berry syrup should be flavorful and thick enough to coat the back of a spoon.
Remove and let cool. (Roasting time varies by size, but should be around 40 minutes to an hour.) Let cool completely. The compote can be refrigerated in an airtight container up to a week.
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