This recipe comes from my food and wine pairing instructor, Chef Lenny Rede with a slight tweak on my part. On the night he served this dish in class, these strawberries were the rich, syrupy contrast to fluffy, creamy desserts paired with bubbles. When I returned from a recent trip to Oregon with a bottle of dark vinegar wondering how best to use it, this preparation immediately came to mind.
- 2 pints strawberries, washed and hulled
- 3 tablespoons dark vinegar such as balsamic ( I used Willamette Valley Vineyards Black FigVinegar)
- 1 teaspoon agave nectar or honey
- Pinch of salt
Preheat oven to 250 degrees. Spread the strawberries out on a baking sheet (Tip: for easy cleanup, cover your baking sheet with foil). Drizzle with vinegar, agave nectar or honey. Sprinkle salt on top. Shake the pan a bit to evenly distribute the vinegar. Bake for 25 minutes or until the strawberries are soft and the vinegar has become syrupy.
So, what to do with your roasted strawberries? Top your pancakes with them. Or follow the example set by the blog Scarborough Foodie and serve them atop toasted bread with goat cheese. Topping ice cream with roasted strawberries as done by the Flourishing Foodie is another option.
No matter how you serve the strawberries, I recommend pairing them with sparkling wine. When Chef Lenny served these berries in Food and Wine Pairing: Desserts class, we tasted them with Cerdon de Bugey, a lovely bubbly rosé composed of Gamay, La Spinetta Moscato which is so breathtaking it will have you calling for the smelling salts, and Pineto Brachetto D’Acqui. With regard to Brachetto, I ask, “where have you been, and why hasn’t anyone told me about you before?” If there is one thing I’ve learned after three years of food and wine pairing classes it’s that you can hardly ever go wrong with bubbles.