St. Lukes of the Mountains Recipe Collection
Cliff's Roasted Strawberries with Black Pepper

2 pint baskets strawberries, stems removed
3 T. sugar
1 T freshly ground black pepper
2 T. balsamic vinegar


Note: T = tablespoon;
t = teaspoon

Rinse strawberries in cool water, place in a colander or strainer and shake off most of the water.
Slice strawberries 1/4 inch thick, place them in a large bowl and cover them with sugar
Cover and refrigerate for a least an hour and up to 4 hours (well chilled)

Preheat oven to 400 degrees

Toss the strawberries with the black pepper; add the balsamic vinegar
Put the strawberriesand all the juices into a large sauté pan or oven-proof dish
Roast for ten minutes or until the juices are bubbling and the strawberries are hot but not mushy.
Divide into individual dishes and serve immediately with ice cream.

Cliff shared this recipe with his homemade vanilla ice cream at the Lake Arrowhead "retreat" to celebrate Kirby's birthday, August 2015

Recipe Contributed by Cliff Chally