Slow-roasted strawberries from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (page 258) by Kristen Miglore

  • sugar
  • strawberries

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Olive oil cake; Best (& easiest) frozen yogurt; No-churn fresh lemon ice cream; Yogurt whipped cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 05, 2020

    I didn't have a non-reactive pan large enough to fit the strawberries in a single layer, so I used a sheet pan lined with parchment, which worked okay, but in hindsight perhaps the berries were too far apart. After 3 hours, they did not seem quite done according to the recipe cues, but after 4 hours they were a little too dry. Granted, I should have checked in between and turned them as directed, so that was user error. The berries were certainly flavorful (and the fresh berries actually were rather watery and tart), but a little too dry and chewy. They still tasted good with the olive oil cake though.

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