Roasted Strawberries with Black Pepper
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Ingredients
- 2 pint baskets strawberries, stems removed
- 3 T. sugar
- 1 T freshly ground black pepper
- 2 T. balsamic vinegar
Instructions
- Rinse strawberries in cool water, place in a colander or strainer and shake off most of the water.
- Slice strawberries 1/4 inch thick, place them in a large bowl and cover them with sugar
- Cover and refrigerate for a least an hour and up to 4 hours (well chilled)
- Preheat oven to 400 degrees
- Toss the strawberries with the black pepper; add the balsamic vinegar
- Put the strawberriesand all the juices into a large sauté pan or oven-proof dish
- Roast for ten minutes or until the juices are bubbling and the strawberries are hot but not mushy.
- Divide into individual dishes and serve immediately with ice cream.
- 2 pint baskets strawberries, stems removed
- 3 T. sugar
- 1 T freshly ground black pepper
- 2 T. balsamic vinegar
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