This simple technique yields amazing results, intensifying the flavor of the strawberries so that each one explodes on your palate. The strawberries I use are small, local, day-neutral or “ever-bearing” varieties like Tristar, which come from local farmers. You can roast larger berries, but they will take longer and they won’t be as sweet.

　　

Ingredients

serves 6 on it¿s own or 12 as part of a dessert

　　1 1/2 pints (515g) day-neutral strawberries

　　About 1 cup (240g) red verjus (preferably 8 Brix; see Note)

　　

Step 1

Hull the strawberries, slicing off a little of their tops so that the strawberries can stand up.

　　

Step 2

Toss the berries with enough of the verjus just barely to cover. Macerate for 30 minutes to 1 hour.

　　

Step 3

Heat the oven to 225°F or 200°F on convection.

　　

Step 4

Drain the strawberries over a bowl and stand them up in a baking dish just big enough to hold them comfortably. If you want, reserve the maceration liquid to serve with the berries.

　　

Step 5

Roast the berries until they have darkened, turning almost a maroon color (they should be very tender but still hold their shape), about 1 hour and 20 minutes.

　　

Step 6

Remove the berries from the dish and let cool to room temperature before serving.

　　Cooks' Note

　　8 Brix is sold in some gourmet markets and is available online from Amazon. If you’re not using 8 Brix, you may want to add a few drops of balsamic vinegar to balance the acidity of the berries.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__