- 6 cups strawberries
- 4 cups raw sugar
- 3 tablespoon aged balsamic vinegar
- 1 orange, zest and juice
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
Preheat oven to 375°
Wash and hull the strawberries; halve the large ones and roughly mash the small ones with a spoon. Toss the strawberries with the rest of the ingredients. Pour onto a baking tray or dish with sides and roast until bubbly and thick – about 30 minutes; spoon fruit will thicken as it cools.
Spoon Fruit is also delicious on Greek yogurt, ice cream, or pancakes.
Read the story:: Smith Bites: Sunday Brunch at Feast Bakery Cafe, Bloomington
Recipe courtesy of Erika Yochum, Feast Bakery Café