This is a recipe that I enter into the final pages of a cooking book I wrote eight (!) Years. You will probably miss it if you miss the little recipes that tend to find their way to the various section or escort to the back of many cooking books. It may seem a little shame to get a basket of the prettiest strawberries, the most aromatic strawberries of the season and bake them. But this is an alternative I love. There are a few things best stylized on a butterfish butterfish flakes, a hot crepe or a piece of toast. Or, take your favorite yogurt. A little special magic.
When it comes to baking these strawberries, you know that you are on the right track when the toast juices are toasting on the baking sheet and combined with the maple syrup to form a thick and sticky,. At the same time, the flavor of berries cooks and condenses. The door adds a surprise hint of booziness, and the balsamic delivers a dark bass note. The recipe can double or triple, just be careful not to fill the baking sheet.