roasted strawberries with pimms, balsamic and ginger
This recipe for roasted strawberries with Pimms, balsamic and ginger has been in my recipe-to-do list for a few years. It’s from my friend Julie Lindhiem, a fellow passionate foodie and it’s a fantastic quick dessert to whip up at the end of a dinner party if you feel like minimal fuss. Strawberries drenched in boozy Pimms is always a good idea.
It’s also Friday the 13th so I can’t think of a better way to kick off 2017. I wish you a very happy year. I’m back from a short break – nothing exciting to report there and did my first TV shoot this week, which culminated in me having a few excess strawberries.
We all know that balsamic and black pepper are perfect flavour partners with strawberries, but I hadn’t thought that ginger would be so spectacular. And by ginger, we are talking preserved ginger in thick gingery syrup here. Combine all three and you have a punchy flavour party going on.
I had the oven on high along with the grill when I made these as I felt that a small roasting was required beyond the Brule part. The syrup doesn’t thicken much with the limited exposure to heat, so next time I would be keen to thicken it before sans the strawbs go in (with added sugar) or afterwards with the strawberries removed. If a thinnish sauce doesn’t bother you – and it is very tasty – then follow as per instructions. Double up the quantity to serve 6 – 8 people.
Serve this with Julie’s honey vanilla cream or vanilla ice cream.
Recipe – serves 4
- 500g strawberries washed and hulled
- 1 Tbsp chopped preserved ginger in syrup
- ¼ cup ginger syrup
- 1/2 cup Pimms
- 2Tbsp balsamic vinegar
- 1/2 tsp ground black pepper
- 3 Tbsp demerara sugar
Honey vanilla cream
- 1/2 cup cream
- 1 – 2 Tbsp honey
- vanilla seeds scraped from 1 pod or ½ tsp vanilla extract
For the roasted strawberries, combine all the ingredients, except the sugar, and toss in a bowl and then arrange them fairly snuggly in an ovenproof dish.
Just before grilling, sprinkle with the brown sugar and place under a preheated grill/broiler for about 7 – 10 minutes, until slightly softened and browned.
To make the cream, beat until slightly thickened, and then add the honey and vanilla and continue beating until thick.
Serve the strawberries hot, with the honey vanilla cream on the side.
Previously:
1 year ago: beetroot cured salmon gravadlax
2 years ago: raspberry & limoncello ice cream
3 years ago: 4 ways with salsa verde
4 years ago: minty asparagus and zucchini frittata
5 years ago: crispy chicken wraps with jalapeño slaw
6 years ago: watermelon salad with goats cheese, mint and vodka
Find me on Instagram
Sam this looks gorgeous, I’ve always wanted to try strawberries and balsamic vinegar. They’re meant to be great with black pepper too, have you tried that?
I love those plates – so gorgeous.
Hi Sam this looks perfect for pesach but pimms is not kosher. What would work as a substitute.
Hugs
Looks beautiful Sam! Do you think I could achieve something similar with using Aperol?
Hi Gabi – Aperol is a lot more bitter so you would need to play around and see if you liked it. but essentially it would work, maybe increase the sugar to balance out the bitterness.
HI Alan – Im not too sure as Pimms is a big part of the recipe. Maybe just leave it out (or look for another recipe 🙂
HI – yes love black pepper with them and there is black pepper in this recipe too. In my book ‘Sweet’ I do a black pepper and orange liqueur recipe which is delicious.