I know that second picture looks gross and weird, but hear me out. Last year, I discovered my favorite summertime dessert: Cookie and Kate’s Balsamic Stone Fruit Sundae. I am a fruit-y dessert kind of person — give me apple pie and lemon bars over chocolate cake any day. (With an exception for Berger cookies because puh-lease even I can’t turn down those little pillows of deliciousness.)
So I have been waiting and waiting for summer so I can finally roast stone fruit and then, while we were in Paris, the Boyfriend and I picked up a basket of strawberries for a picnic. I was nervous, because strawberries are supposed to be a high-summer fruit. They have no place in rainy April, even in the sunshine-y streets of Paris. But they looked amazing at the little outdoor market, and once we bit into them, they were incredible. I mean, they were red all the way through. There was no white, tangy core. Just velvety red juiciness on a stem. They were perfect. (Actually, with a half bottle of crisp white wine, gooey fresh goat cheese, a still-warm baguette and the eiffel tower in the background, basically everything about that picnic was perfect…)
So when we got home and I saw strawberries at the market, I impulsively grabbed them. Seasonality, schmeasonality. And these were pretty great! They weren’t as perfect as the Parisian berries because duh and also vacation, but they were absolutely phenomenal roasted with balsamic vinegar and served over only-slightly-sweet fresh whipped cream. I have to say, I am thrilled that to have moved up balsamic roasted fruit season and will probably make this every week until it is bitterly cold again. Which is such a long time! Hooray! Winter has gone — ding, dong the witch is dead!
- 1 pint of strawberries
- 1 T. balsamic vinegar
- 1 c. heavy cream
- 1 T. powdered sugar
- 1 t. vanilla extract
- Preheat your oven to 375 degrees. Quarter strawberries and toss them with balsamic vinegar. Roast for 20 minutes, until the strawberries are warm and swimming in their own tangy juices. While the strawberries cool, whip heavy cream with powdered sugar and vanilla extract until it forms stiff peaks. Serve the warm, roasted berries over the cool, sweet whipped cream.