Balsamic-Roasted Strawberries with Pistachios and Honeyed Mascarpone
Roasted strawberries soften a little as their natural sugars caramelize, creating a flavor that is matched well by our balsamic, whose flavor also intensifies as it reduces in the oven. A scoop of honeyed mascarpone served with a spoonful of these balsamic-roasted strawberries makes for a lovely, easy dessert. Serves about 4 to 6.
1/4cuphoneysuch as local, raw & unfiltered orange blossom honey from Honey Hole Honey Co., available only at Sigona’s
1/2tspvanilla extractoptional
Optional garnishes:
1/2cupshelledraw pistachios
Fresh basil or mintjulienned, depending on flavor preferences
Instructions
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss the strawberries with the balsamic until well coated. Dump out the berries and balsamic onto the prepared baking sheet and spread out in a single layer. Roast for 12 to 15 minutes, shaking pan once.
Meanwhile, in a medium bowl, whip together the mascarpone and honey until well combined.
Serving options: A). Scoop the mascarpone onto the center of a serving tray. Surround the mascarpone with the berries, top with pistachios and/or other desired garnish and serve. B). Scoop a couple tablespoons of the mascarpone into individual serving dishes. Top each serving with some of the strawberries, finishing with desired garnish. Serve & enjoy!
Notes
Sigona’s infused olive oils and balsamics are available in our markets and online at www.sigonas.com.
If you know, you know! Our longtime customers know when we say these two fruits are available, they need to hurry in to the market! The season for heirloom Santa Rosa plums and heirloom Blenheim apricots will be done before you know it. You can't find these treasures just anywhere, and Sigona's is honored to work with the local growers to bring in these favorites.
Find us in two San Francisco Bay Area locations: in Redwood City across from Costco and Palo Alto in the Stanford Shopping Center.
More
Search
Our Videos
A Tale of Two Carmelos and their love of Zinfandel