Slow-Roasted Strawberries

• 1 1/2 pints (515g) day-neutral strawberries
• About 1 cup (240g) red verjus (preferably 8 Brix; see Note)

1. Hull the strawberries, slicing off a little of their tops so that the strawberries can stand up.
2. Toss the berries with enough of the verjus just barely to cover.
3. Macerate for 30 minutes to 1 hour.
4. Heat the oven to 225F or 200F on convection.
5. Drain the strawberries over a bowl and stand them up in a baking dish just big enough to hold them comfortably.
6. If you want, reserve the maceration liquid to serve with the berries.
7. Roast the berries until they have darkened, turning almost a maroon color (they should be very tender but still hold their shape), about 1 hour and 20 minutes.
8. Remove the berries from the dish and let cool to room temperature before serving.

pints, red verjus

Taken from www.epicurious.com/recipes/food/views/slow-roasted-strawberries-376890 (may not work)