Marsala Strawberries

by | Aug 18, 2012 | 11 comments

Marsala Strawberries

Did you know that if you paint small pebbles to look like strawberries and put them around your strawberry plants in the garden, the birds will stay at bay because they will assume that the ripening berries are actually pebbles? This tiny bit of urban gardening wisdom is amongst more green gems on my Pinterest Urban Gardening Board.

Marsala Strawberries - Roasting home grown strawberries

The recipe for a lovely salt flecked roasted strawberry compote that I am sharing today is something I like to make every now and then when I gather enough strawberries from my garden. The strawberries need to be small, plump and packed with flavour as opposed to those mass produced big ones. Perfect places to score such berries are either in your own garden (try growing a pot or two, it is very rewarding!) or at your local farms and markets. We have a fruit net over our veggie and fruit patches to keep birds and possums at bay. But I am really loving the pebble painting idea, if not just for the aesthetics of it all.

Marsala Strawberries - Garden To Jar

Enjoy your weekend!  Cheers!

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MARSALA STRAWBERRIES

adapted from Supernatural Every Day by Heidi Swanson

A boozy, jammy strawberry sauce made by roasting fresh strawberries in the oven. Small quantity enough to last a week of breakfasts.

Preparation Time - 15 Minutes
Cooking Time - 40 Minutes
Makes - 1/2 cup

Ingredients

250g small strawberries (preferably home grown)
2 tablespoons maple syrup
1 tablespoon fruity olive oil
1 tablespoon balsamic vinegar
1 tablespoon marsala (or sweet sticky wine)
1 teaspoon vanilla extract
1/4 teaspoon salt

Method

Pre heat oven to 180C (350F). Line a rimmed baking sheet with baking paper. The rim is important to avoid the juices spilling into the oven during roasting.

Cut strawberries into halves or quarters. Add them into a bowl with the salt, maple syrup, vanilla and oil. Toss gently to coat. Arrange on the prepared baking sheet, spread them evenly.

Roast for approximately 30 to 40 minutes. Remove from oven and scrape into a bowl. Add the marsala and balsamic. Mix well. Cool and store in an air tight jar in the fridge for a week.

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Find More Recipes By CategoryBreakfast Fruit Vegetarian

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I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

11 Comments
  1. Sylvie @ Gourmande in the Kitchen

    What a great trick! I've never heard of the strawberry pebbles but it's genius.

    Reply
  2. Eha

    Thank you so much for the 'painted pebble' tip. Have grown at least some of my own strawberries in pots for ages: the fruit may oft look imperfect but has a totally different texture and flavour to the storebought one! Very much like the strawberry sauce idea also 🙂 !

    Reply
  3. suzanne Perazzini

    I can't wait for strawberry season to come back here but it's several months yet. They are one of my favourite fruits.

    Reply
  4. Kankana

    Love Marsala on fruits specially berries! I am horrible when it comes to gardening .. but love the idea of the pebbles.

    Reply
  5. Jen @ Savory Simple

    That is a fabulous tip! Birds ate most of my strawberries this year. These sound delicious.

    Reply
  6. tania@mykitchenstories.com.au

    Beautiful id love this for a week of breakfasts

    Reply
  7. Rosa

    What wonderful flavors! Perfect with waffles, crepes or pancakes.

    Cheers,

    Rosa

    Reply
  8. Gaby

    Interesting fact about birds & pebbles. Your recipe sounds delicious, especially with home-grown strawberries.

    Reply
  9. Laura (Tutti Dolci)

    These strawberries sound heavenly, I know I'd spoon them over everything!

    Reply
  10. msihua

    That's a brilliant tip about the pebbles! I wonder if that works for other berries? Love the pictures!

    Reply
  11. Marcello Arena

    I really love this *.*

    Reply

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