Roasted Strawberries with Balsamic and Pimm's

Anyone reading this column lately realizes I have a bromance with Jamie Oliver. Actually, just his cooking, 'cause I don't go for that stuff.

There almost couldn't be an easier, yet unique recipe than this. I'll admit, in the hoity-toity late 1980's western suburbs of Chicago, going to polo matches in Oak Brook, even if you were over reaching, was a social vista I traversed - inappropriately. However, in the process I learned about the Pimm's Cup. An  obscure British aperitif, mixed with club soda and lime, it was.....well, if you're over reaching who cared what it tasted like. You were at the polo matches.

Pimm's is gin-based liqueur containing quinine, fruits and herbs, originally created by a pub owner in 1823. It's.....OK. It's....and acquired taste. But, mixed with balsamic vinegar, vanilla syrup and's very nice indeed. Here's my recipe, inspired by my bro-man Jamie Oliver.

Roasted Strawberries with Balsamic and Pimm's

1 pound fresh strawberries, stems removed, cut flat across the stem end so they can lay flat in a pan
2 tablespoons Pimm's liqueur
1 tablespoon balsamic vinegar
1 tablespoon vanilla syrup, or 1/2 teaspoon vanilla extract and 1 teaspoon sugar
3-4 shortbread cookies
Ice cream or sorbet

  • Turn broiler in high
  • Toss strawberries with liquids, then rearrange in a baking pan, small enough to crowd the strawberries into one layer. Place strawberries cut side down.
  • Roast for 3-6 minutes, until strawberries soften.
  • Remove and toss berries with liquids.
  • Crush shortbreads or other cooked in a fresh towel (wrap up and smash against the counter). Sprinkle crumbs over berries and top with ice cream or sorbet.

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