Michelle Polzine’S Slow-Roasted Strawberries

1. 1

   Heat the oven to 250u00b0 F (120u00b0 C). Rinse and hull the berries. Leave any tiny ones whole and quarter or halve the rest so they all cook at about the same rate.

2. 2

   In a nonreactive baking pan that will hold the strawberries closely packed in a single layer, gently toss the strawberries with the sugar, then spread in an even layer.

3. 3

   Roast slowly in the oven, uncovered, for 3 to 6 hours, shaking occasionally but not stirring. If they start to look dry on top, gently flip them over with a wide spatula.

4. 4

   They are done when their juices have reduced to a syrup, but not darkened into caramel, and the berries are very jammy but not dry. Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.