Easy and full of vibrant flavors, our Roasted Summer Berries makes the most of the season’s fruit and is perfect for breakfast or dessert.
I love a good sale, which is one of the reasons I have a well-stocked pantry. In fact, it’s nearly bursting at the seams with all kinds of canned goods, grains, dried spices, fancy salts, bottles of olive oil and vinegars, and every type of flour known to mankind. You see, if I’m at the supermarket and I come across one of those two-for-one sales on anything with a long shelf life, in my basket it goes.
I try my best not to do the same with fruits and vegetables, but I have been known to succumb to temptation. That’s how I once ended up with enough bananas to feed an army and had no choice but to bake banana bread for the whole neighborhood and freeze the rest. And it happened again just recently when I came home with several bags full of a beautiful mix of raspberries, blueberries, and blackberries. This fruit is usually quite expensive fresh, so when I noticed it was significantly marked down, the greedy guts in me made its appearance. How could I ever resist these edible jewels in all their glistening summery glory, anyway?
Berries are fragile and need to be consumed quickly, though, so I froze most and ate as much as I could fresh, whether with yogurt for breakfast, plain as an afternoon snack, or with a little ice cream for dessert. But when they started losing some of their luster after a few days, I decided to roast them with a sprinkling of sugar and some fragrant vanilla to both balance their subtle acidity and highlight their sweetness. As with vegetables, roasting fruit intensifies their flavor. During the roasting process, they release their juices, becoming dark and utterly luscious. You’ll love how effortlessly this recipe makes the most of this delicate summer fruit. So if you’re also lucky enough to spot a sale, here’s a great reason not to hold back!
Delightful tweaks
Instead of using white sugar, roast the berries with brown sugar, coconut sugar, or maple syrup for an even richer taste. You might also want to experiment with stirring in some lemon or orange zest along with two tablespoons of either limoncello or Cointreau. The citrus touch will make the tart flavors even more vibrant. Want darker, more intense results? Stir in two tablespoons of port, Marsala, or sherry, and sub in one tablespoon of balsamic syrup for one tablespoon of sugar.
How do I store leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 1 week. Roasted summer berries can be reheated in the microwave or in a pan on the stove. They can also be eaten cold. For longer storage, freeze the berries in a freezer-safe container or Ziploc bag for up to 3 months.
Serving suggestions
We love these berries for breakfast over a bowl of thick Greek yogurt or Microwave Oatmeal. It’s also gorgeous on a slice of toasted Sourdough Bread. For dessert, try it with a scoop or two of our White Dream Ice Cream. And why not turn it into an elegant parfait by layering it in a pretty glass with Whipped Cream Cheese and pieces of buttery Madeleines?
Roasted Summer Berries
Ingredients
- 1/2 pint blackberries
- 1/2 pint red raspberries
- 1 pint blueberries
- 1 vanilla pod
- 3 tablespoons sugar
Instructions
- Preheat the oven to 400℉.
- Place the berries in an oven-safe casserole dish. Split the vanilla pod down the middle. Scrape out the seeds and add them to the dish along with the pod. Sprinkle the fruit with sugar and give everything a toss to combine.
- Roast for 45 minutes to 1 hour, stirring once or twice during the cooking time. The berries will break down, releasing a sweet syrup much like a compote.
- Remove the vanilla pod and serve the roasted summer berries as desired.
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