A really interesting option for any less-than-pristine strawberries in the back of the refrigerator.
- 1 quart strawberries rinsed and hulled, over-ripe is ok!
- 3 Tbsp sugar
- 1 tsp freshly ground black pepper or more, to taste
- 2 Tbsp balsamic vinegar
Rinse the strawberries in cool water, place in a strainer or colander, and shake off most of the water. Turn onto a towel and pat dry.
Quarter the strawberries, 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.
Preheat the oven to 400°F.
Add the pepper and vinegar to the strawberries and toss. Transfer the strawberries and all juices into 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, with a dollop of creme fraiche, marscapone or ice cream, and garnish with a sprig of mint.