Serve these strawberries with vanilla bean ice cream, black pepper ice cream, or a spoonful of mascarpone, and with cookies such as biscotti or spicy sugar cookies alongside.

　　

Ingredients

Serves 4

　　2 pint baskets strawberries, stems removed

　　3 tablespoons sugar

　　1 tablespoon freshly ground black pepper

　　2 tablespoons balsamic vinegar

　　

Step 1

Rinse the strawberries in cool water, place in a strainer or colander, and shake off most of the water. Slice the strawberries about 1/8 inch thick, place them in a large bowl, and sprinkle them with the sugar. Cover and refrigerate for at least 1 hour and up to 4 hours.

　　

Step 2

Preheat the oven to 375°F. Toss the strawberries with the black pepper, add the balsamic vinegar, and put the strawberries and all of their juices into a large saute pan or a large ovenproof dish. Roast for 8 to 10 minutes, until the juices are bubbling and the strawberries are hot but not mushy. Divide among individual dishes and serve immediately.

　　Salt & PepperBroadway Books