When we saw this recipe @ A Life (Time) of Cooking over the weekend, we had to try it right away. We’re glad we did.
We went around the house and yard foraging for herbs. The only evergreen perennials that we have over the winter are the rosemary (which we brought indoors), and the lavenders.
We had to preheat the oven to 400 F for bread. While that was happening, we popped in a glass baking dish with a pound of hulled strawberries (We cut the huge ones in halves). Drizzled 2 tbsp orange blossom honey, mixed in 2 tsps each of fresh lavender and rosemary, 1 tbsp cognac, and sat down to dinner.
30 minutes later, they were juicy and syrupy, while enveloping the whole house in a heavenly aroma. (Check at 20 minutes if the berries are smaller, or if you like them firmer.)
We saved some of the syrup in a squirt bottle for strawberry lemonade.
We will be making this very often, with a whole range of fruit. The smoky fragrance of the lavender and rosemary balanced the sweetness of the strawberry really well. Try adding a grind of black pepper on top. Fantastic.
Thank you, dear VegeYum, for an inspirational blog, and a delightful recipe.