Roasted Strawberries

Tools used: Perforated Baking Sheet, Rectangular Flexipat, FRENCH PANTRY Strawberry Balsamic, Stainless Mixing Bowl, Heat Resistant Spatula

Ingredients

• 2 lbs. Strawberries

• 3 Tablespoons FRENCH PANTRY Strawberry Balsamic

• 3 Tablespoons Honey

• 1 Tablespoon Vanilla Extract

Directions

• Preheat the oven to 350 degrees F. Place the Flexipat Rectangular Tray on the Perforated Baking Sheet.

• Rinse and hull strawberries. Slice in half or quarter so they are all roughly the same size and will cook at the same rate. Place the strawberries in the Stainless Mixing Bowl.

• In a small mixing bowl combine the strawberry balsamic, honey and vanilla extract. Pour mixture over the strawberries and toss to coat. Place berries in the mold.

• Bake for 20 minutes, stirring once at about 10 minutes.

* This recipe is so simple and the flavors are unexpected. I tasted this over ice cream and it was amazing! Roasting the strawberries brings more of their natural sweetness out. This makes a delicious topping for pound cake, pancakes, waffles, ice cream or by the spoonful. Store in the refrigerator in an airtight container.