“When strawberries are in the height of the season and we have more than we know what to do with, roasting them extends their life. We love them on pancakes for weekend brunch”.
Makes: About 2 cups | Prep: 10 minutes | Cook: 25–40 minutes
Hull and halve the strawberries. Quarter any particularly large strawberries.
Place strawberries in a bowl. Add the sugar, salt and lemon juice and gently toss to coat.
Spread the strawberries in a single layer in a baking dish or roasting tray.
Roast for 25–40 minutes, until soft and juicy and surrounded by a glossy syrup.
Remove from the oven and stir through the vanilla while the strawberries are still hot.
Allow to cool slightly before serving.
Storage: Refrigerate the strawberries and syrup in an airtight container for up to 1 week.
Serve with ice cream, yoghurt, cereal, or over French toast or pancakes.
