Why should you roast fruits when you can eat them fresh? The same goes to: why should you add sugar to fruits? If they are not sweet enough, you better find other fruits than damage their original sweetness? Hence, my dislike for sour cherries - besides the jam version. But I am open for new ideas and recipes - easy ones, too - therefore I gave a try to this one from Leah Koenig´s Modern Jewish Cooking.
Ingredients
250 gr. fresh strawberries, freshly washed and cleaned
100 gr. fresh lemon zest
4 tablespoon white sugar - brown sugar goes as well
Whipped cream - optionally
Directions
Add the strawberries, lemon zest and the sugar in a bowl and mix well. Let it rest for a couple of minutes.
Heat the oven at 250C at least 10 minutes before starting the roasting. Display the strawberries on a baking sheet and keep it in the oven for around 30 minutes.
Serve it warm or with some added whipped cream on the top.
I´ve been not very impresed about the taste, maybe because I was parcimonious with the use of too much sugar, but the other people in the house appreciated it and strawberries disappeared within minutes. Warm strawberries are a good idea, but maybe I have to see if they are a great one when prepared as a jam. Strawberry-experiment to be continued and extended in the next weeks.
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| Before the baking |
Roasting: 30 minutes
Serves: 3-4 hungry humans
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| After the baking. Does it look like a painting? Love the genuine red colour |
