Maple Syrup and Balsamic Roasted Strawberries

, from Issue #101. January, 2022
Photography by Josh Griggs.
Maple Syrup and Balsamic Roasted Strawberries

The subtle use of aromatics like lemon, black pepper and vanilla when roasting the berries enhances their flavour and sweetness. Berries and ice-cream, the quintessential summer dessert.

Serves: 6


500 grams strawberries, hulled (about 2 punnets)
3 tablespoons maple syrup or honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil
finely grated zest 1 lemon
1 teaspoon vanilla extract
½-1 teaspoon ground pepper
¼ teaspoon sea salt

To serve
good-quality vanilla bean ice cream

Equipment: Line a shallow roasting tray with baking paper.


Preheat the oven to 180°C fan bake.

Halve any large strawberries, leaving the medium and smaller ones whole. Combine all the remaining ingredients in a large bowl and add the berries, tossing to coat. Tip onto the roasting tray, scraping in any juices left in the bowl and spread in a single layer.

Roast for about 20 minutes, turning once, until the strawberries are soft but still retain their shape. Remove from the oven and leave to cool.

To serve: Place large scoops of ice cream on plates and spoon over the strawberries and pan juices.