Ingredients (serves 4 )

  • 2 cups fresh strawberries, hulled and sliced
  • ¼ – ½  cup toasted brown sugar (optional)
  • 10 ml lemon juice
  • Pinch of pink Himalayan salt
  • ½ empty vanilla pod (from a previous project) or one drop vanilla extract
  • ¼ – ½ teaspoon orange essence or 2ml rose water

Method

  • Put your oven on 190˚C (I roasted the strawberries while baking rusks)
  • Toast the sugar (+/- 3 to 5 min) on very low heat in a pan, but constantly stir to avoid melting. This will create a slight caramel-like taste and aroma.
  • Place the sugar, lemon juice, salt and orange essence in a small bowl. Toss the cut strawberries in the mix until all of them are coated nicely.
  • Place the berries in an oven pan, and lightly turn them over until fork tender. Do this while you are using the oven to bake a cake, tartlets or for whatever reason.
  • Serve with scones, home-made custard, or double think yogurt.