Slow Roasted Strawberries

These strawberries goes brilliantly in desserts or on cakes and pies. Their flavour is enriched brilliantly by the low temperature.


  • 200gr small strawberries
  • 1 tsp balsamic vinegar


Cut the tops off the strawberries.
Toss the strawberries gently with the balsamic vinegar. Leave to macerate for 30 minutes.

Place the strawberries with the cut side down on a baking traw lined with baking paper.
Bake for an hour and 15 minutes on 110°C