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Roasted Berries (any kind)
…to go with that June THE GOOD TASTE BOX!
I recently posted the contents of June’s THE GOOD TASTE BOX, and we’ll be sharing pound cakes! Reserve your box here.
This is the time of year that people tend to put fresh fruit with their dessert, or altogether as a dessert. Not me. I am a sucker for macerated berries, and am an FAO Schwartz size lollipop sucker for some roasted ones! Macerated strawberries are heaven on my cheesecake, but the texture of cake (in my opinion) lends itself better to roasted strawberries. One thing to keep in mind is that roasted berries are a lot less sweet, and a bit softer. Macerated berries soak in added sugar and minimal liquid which results in ample sweet viscous liquid while roasted berries obtain their sweetness from the berries themselves and jam, or preserves. Moreover, it doesn’t result in as much liquid as the macerated option. So I’m just gonna toss this recipe out there for you to try. And why not? After all, it is strawberry season! It’s quick. It’s easy. Most of all, it’s delicious. Feel free to substitute blackberries, or blueberries in place of the strawberries. The recipe is interchangeable.
BTW, thank you so much to those of you that ordered a box last month. I am so very grateful, and hope that you will consider this month’s box. Lots of Love. Note! Don’t skimp on the cinnamon. A quality one makes all the difference. The right variety and quality can be the difference between tasting a little cinnamon and tasting the depth that cinnamon can bring. It will transform your dish when chosen consciously.
250g (roughly 2 cups) fresh berries. If using strawberries, coarsely chop them avoiding small pieces
2 Tablespoons corn syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon cornstarch
1/2 cup jam, use your respective variety. If you are roasting blackberries, then use blackberry jam
1. Preheat oven to 400F.
2. Put berries in a medium heatproof bowl.
3. Spread berries out in a single layer on parchment lined baking sheet.
4. Mix together in a small saucepan, syrup, cinnamon, cornstarch, and jam with 2 tablespoons of water. Heat just until hot.
5. Once homogenous, pour corn syrup mixture over berries and stir to coat them well.
6. Roast in over for 8-12 minutes depending on how firm you like your berries.
7. Remove berries from oven, and use immediately or allow to cool.