Monday, May 31, 2010

roasting in the heat

Somehow the word roasted on a recipe or a menu pulls at the comfort strings, and at the salivary glands where the anticipation of caramelized bits of concentrated flavors beckon.So, when I read about this pastry chef who was roasting her strawberries, it stopped me in my tracks: different, bold, may be intensely good.... definitively to try.
You toss them in sugar until they gloss, and put them in a glass dish, all snuggly, at 200 for 2 1/2 hours. What you get is the fruit still intact, but all juicy and enhanced with a ruby syrup to drizzle on your meyer lemon yogurt from St Benoit that you had topped with the roasted beauties.


  1. I've never heard of this technique.. sounds simple and delicious. Just my kind of recipe.
    Thanks Pouke!