Slow-Roasted Strawberries

1. 1

   Hull the strawberries, slicing off a little of their tops so that the strawberries can stand up.

2. 2

   Toss the berries with enough of the verjus just barely to cover.

3. 3

   Macerate for 30 minutes to 1 hour.

4. 4

   Heat the oven to 225F or 200F on convection.

5. 5

   Drain the strawberries over a bowl and stand them up in a baking dish just big enough to hold them comfortably.

6. 6

   If you want, reserve the maceration liquid to serve with the berries.

7. 7

   Roast the berries until they have darkened, turning almost a maroon color (they should be very tender but still hold their shape), about 1 hour and 20 minutes.

8. 8

   Remove the berries from the dish and let cool to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.