Here’s another of our MightyFine ways of dealing with fruit that’s hanging around in your fridge, a little past it’s best. It’s a great way to extend the life of the fruit so you get to eat it & it helps to cut down on food wastage, something we feel very passionate about. We love food, but hate waste, so over the years we’ve developed lots of methods for lazy preserving with minimum effort but maximum taste.
These are hardly even a recipes, because as is the way with fruit & veg going a bit limp or soft, there’s never an exact amount, so this is just a guide.
MightyFine Balsamic Baked Strawberries
Preheat you oven to 160°C
Wash & remove the tops from the strawberries, plus any bad bits & slice or chop. Line a baking tray with parchment paper, add the strawberries, plus a drizzle of MightyFine Apple & Honey Spiced Balsamic Vinegar & a drizzle of MightyFine Spiced Kent Honey, give them a mix to coat, then roast in the oven for about 15 mins, they will reduce in size & the flavours will intensify. They can be left in a container in the fridge for 5 days or so, use them over ice cream or yoghurt, with pancakes, in a tart or crumble, or blitzed to a purée & mixed into a cocktail or mocktail. You can even freeze this purée into ice cubes for using in drinks.
Our other method of preserving Strawberries is to dehydrate them in a very low oven, preferably overnight. Line a baking tray with parchment & lay thin slices of strawberries all over it, then place the tray in the oven & leave until the moisture has evaporated from them, they are ready when they are chewy rather than soft & they feel dry. Because drying is a form of preservation these dried strawberries will now last for months rather than days. We use them to make our Strawberry & Pistachio Bark at Christmas & we add them into our Slutty Granola mix too, they make nice lunch box snacks & rather pretty garnishes for everything from a cheesecake to a G&T!