Roasting ramps up the strawberry flavor

Roasting produce is a terrific way to take the usual flavor and turn the volume way up. Boosting the volume of flavor is among my top tips when it comes to lightening your cooking. We tend to read a lot about roasting vegetables such as potatoes, cauliflower and Brussels sprouts. Roasting fruit can be equally if not even more rewarding. Roasted apples, for instance, with some cinnamon and honey can be a real crowd-pleaser on a crisp fall evening.

Not long ago I got the urge to bake a whole mess of scones featuring fresh strawberries. I’ll share that recipe in my next post. In the meantime we need to get the strawberries de-juiced so they can be mixed into the scone batter. Scones are one of those slightly touchy pastries. The dough needs to be just moist enough to hold together, but too much liquid and you don’t have a scone you have a mess. Fresh off the vine strawberries can bring too much liquid to an otherwise perfect scone batter. You could use home or commercially dehydrated strawberries but I really wanted to keep as much of the peak of season flavor as possible. This brought me to roasting.

In my ears, roasted strawberries sounds fancy and sophisticated. Once I figured out the process I was delighted by their rustic simplicity. The result is a caramelized strawberry flavor minus most of the moisture that is just perfect for folding into a scone, muffin, pancake, or most other pastry.

Give roasting strawberries a try while they are still fresh and affordable, then stay tuned for the scone recipe!

Roasted Strawberries

2 pounds of fresh strawberries – washed &dried, stems removed, cut into 3/4 inch pieces (probably quarters or 1/8th depending on the size of your berries)

1. Lay the berries in a single layer on a parchment or silicone baking mat lined cookie sheet.

2. Bake the berries at 325 degrees for 30-45 minutes. I prefer a lower temperature for a longer time to really concentrate the flavor of the berries.

3. Most of the liquid will leak out of the berries and puddle up around them. (Once the berries have cooled you can peel up the juice and enjoy it as a faux fruit leather.)

4. Scoop the roasted berries into a sealed container and store in the refrigerator until you are ready to bake with them. The chilled roasted strawberries should keep for a couple of days. 2 lbs of fresh berries should leave you with about 1 cup after roasting.

More in Life

Are you a poor speller? You might have a learning disability

Jennifer Bardsley has a hard time spelling words correctly. And it’s not her fault.

A gray whale prepares to dive Sunday afternoon on Possession Sound on March 11, 2018. (Kevin Clark / The Daily Herald)
A whale tour tale: Guaranteed sightings with Island Adventure

The tours are between March and May when gray, minke, orca and humpback are feeding here.

Ford Mustang is still a fantastic beast in 2018

A power boost to the V-8 engine and some tech enhancements make the sports car roar.

Passengers await docking a ferry on the Mukilteo-Clinton run. (Kevin Clark / The Herald)
A cruising guide to sailing aboard a Washington state ferry

Here are 10 ways to make the most of an affordable day on the iconic white-and-green boats.

A rookie’s guide to traveling in France

If you’re a first-time visitor to Paris, here are some more tips.

Former TV journalist opens coffee, gelato and wine business

The Newsroom in Mill Creek also features events such as dancing and board game sessions.

The parenting power struggle: Are you spoiling your kids?

Follow these guidelines the next time your child has a temper tandtrum to get what she wants.

Art galleries and exhibits in and around Snohomish County

MUSEUMS/EVENTS Quilt Show: Quilters Anonymous’ 37th annual quilt show, “The Great American… Continue reading

Special film showings in and around Snohomish County

Twisted Flicks: The Historic Everett Theatre hosts the region’s only live movie… Continue reading

Most Read