This is a recipe I tucked into the final pages of a cookbook I wrote eight(!) years ago. You’d likely miss it if you skip the little recipes that tend to find their way to the miscellaneous or accompaniment section at the back of many cookbooks. It might seem a bit of a shame to take a basket of the season’s sweetest, most fragrant strawberries and roast them. But this is an alternative I love. There are few things better slathered on a flaky buttered biscuit, hot crepe, or piece of toast. Or, scooped over your favorite yogurt. A little bit of special magic.
When it comes to roasting these strawberries, you know you’re on the right track when the juices from the roasting berries seep out onto the baking sheet and combine with the maple syrup to form a thick and sticky, just-sweet-enough-syrup. At the same time, the flavor of the berries cooks down and concentrates. The port adds a surprise hint of booziness, and the balsamic delivers a dark bass note. The recipe can be doubled or tripled, just be mindful not to crowd the baking sheet.