Baked balsamic strawberries with pine nuts and cashew cream
Chef:
Eleanor Ozich
Prep:
15 mins
Cook:
20 mins
This simple but stunningly beautiful dessert will blow you away, with the acidic note from the balsamic vinegar melting into the delectable sweetness of the honey and fruit. The strawberries are served with lovely cashew cream (which you’ll need to prepare ahead by soaking the cashew nuts overnight), but you could also serve it with plain yoghurt or whipped cream.
40g pine nuts
450g strawberries, hulled
80 ml good-quality balsamic vinegar
3 tbsp honey, or maple or agave syrup
235g raw cashew nuts, soaked in water overnight
2 tbsp honey, or agave or maple syrup
Juice of 1/2 lemon
Preheat the oven to 180°C / 350°F / Gas Mark 4.
To make the cashew cream, drain the soaked cashews, then rinse well. Place in a food processor with the honey, lemon juice and 125ml water.
Blend until smooth, thick and creamy, adding a little more water if needed to achieve the perfect consistency. (The cashew cream will keep in the fridge for a day or two, but is best made on the day of serving.)
Toast the pine nuts in a dry frying pan over medium heat for 2–3 minutes, until fragrant, tossing regularly so they don’t burn. Transfer to a bowl and set aside to cool. In another bowl, toss the strawberries with the vinegar and honey.
Transfer the strawberry mixture to a baking dish and bake for 15 minutes.
Turn the strawberries with a wooden spoon, then bake for a further 15 minutes, or until the strawberries are soft and juicy.
Remove from the oven and leave to cool for 5 minutes or so.
Divide the strawberries among bowls. Sprinkle with the pine nuts, spoon dollops of the cashew cream on top and serve.
Recipe taken from My Petite Kitchen Cookbook by Eleanor Ozich, published by Murdoch Books.
Serves
4
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Fruit
Recipe Type
Party Food, Dessert, Entertaining
Level of Difficulty
Easy
