Roasted Strawberry Balsamic

This recipe could easily be modified to GAPS by using honey for the sweetener.

Course Dessert

Author Wardee Harmon

6 cups strawberries ripe (fresh is better, but frozen is fine)
2 to 3 tablespoons rapadura or other sweetener
2 tablespoons balsamic vinegar good quality, aged many years without added sugar

Remove stems and rinse strawberries in cool water.
Place them in a strainer and shake off the water.
Slice the strawberries (about 1/8 inch thick) and place them in a large bowl.
Toss with balsamic vinegar & rapadura and let it sit for about 10 minutes.
Preheat the oven to 375 degrees Fahrenheit.
Pour strawberries and juices into a large ovenproof dish.
Roast them in the oven until they start to caramelize, juices are bubbling, and strawberries are hot (but not mushy), about 10 to 15 minutes.
Scoop the strawberries and juices into a container and let them chill in the fridge while preparing the ice cream base.