Roasted Balasamic Strawberry Parfait

For years I’ve been hearing about how strawberries and balsamic are an amazing flavor combination.  And just recently came the slew of roasted strawberry recipes from food blogs, or food blogger cookbooks.  Since I’m behind the times on both, I thought I’d kill two birds with one stone in order to get myself up to speed.  The result?  Balsamic roasted strawberries.

Strawberries get a quick soak in balsamic vinegar and black pepper and then roasted with brown sugar until just softened.  Layer them with Greek yogurt for an elegant brunch dish or with ice cream for an unusual dessert.

I went with the Greek yogurt route, but secretly wished I’d had some goat yogurt or goat ice cream on hand.  Sound weird?  Just think of the salad with strawberries, goat cheese and balsamic dressing… so so good.  I ended up throwing some crumbled fresh goat cheese on top, which definitely worked in a pinch.  Next time I’m pairing the strawberries with some Laloo’s or Redwood Hill Farm yogurt.

Note:  Argh… sorry for the typo in the title.  Unfortunately I’m going to have to keep it up there, since otherwise it’ll create a bunch of broken links around cyberspace.  Bummers.

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Roasted Balsamic Strawberry Parfait

Yield: 4 servings

Ingredients:

* 1 pound strawberries, cleaned and stems removed
* 2 Tablespoons aged balsamic vinegar
* 1/2 teaspoon freshly ground black pepper
* 2 Tablespoons butter
* 2 Tablespoons lightly packed brown sugar
* 24-ounce container of plain Greek yogurt (or substitute ice cream, goat milk yogurt or goat milk ice cream)

Directions:

Preheat oven to 400 degrees.

Toss the strawberries with the balsamic vinegar and black pepper. Let sit at room temperature for about 20 minutes.

Place the butter in a square baking dish or pie plate and place in the oven. Watch it carefully to make sure that the butter doesn't burn. When the butter is melted, remove from the oven and transfer the strawberries and any of the accumulated juices to the dish. Sprinkle with the brown sugar and toss gently.

Put the strawberries in the oven and bake until the strawberries are soft and the liquid is syrupy. Remove from the oven and let cool. Slice the berries.

In four individual bowls or glasses, layer the strawberries with the Greek yogurt. Drizzle with the balsamic syrup.

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6 Responses to “Roasted Balasamic Strawberry Parfait”

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    1
    emilialiveslife — March 27, 2012 at 2:14 pm

    Oh my, this looks fantastic! I, too, had heard that strawberries and balsamic were a great combination, but didn't have an idea about how to pair them together (except for perhaps a salad). I'll definitely have to try this soon :)

    Reply

    • CATE — March 29th, 2012 @ 6:31 am

      Yeah… I was sort of stuck on the combo too until I saw the parfait idea. I always find a recipe inspiration or two in Williams-Sonoma cookbooks :)

      Reply

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    2
    Rachel @ Bakerita — March 27, 2012 at 5:47 pm

    Gorgeous photos, and what an interesting flavor combo! Can't wait to try this. Sounds delicious.

    Reply

    • CATE — March 29th, 2012 @ 6:31 am

      Thanks Rachel :)

      Reply

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    3
    Eva {not your mama's dinner} — March 28, 2012 at 9:31 am

    I l-o-v-e your photo's! And the strawberries,of course. This looks perfect to bring along on a picnic; all individual jars… Damn girl, well done!

    Reply

    • CATE — March 29th, 2012 @ 6:33 am

      Thanks Eva! Sometimes you just get those dishes that photographs well… and this was definitely one of them.

      Reply

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