I'm obsessed with these. Oh my. They're delicious. They're gooey and sweet and perfect. These would be great over pancakes or crepes. I served it over vanilla bean ice cream and it was a hit.
8 ounces strawberries, halved or quartered
2 tablespoons maple syrup
1 tablespoon olive oil
1/4 teaspoon coarse sea salt
1 tablespoon port wine
1/2 tablespoon aged balsamic vinegar
Preheat oven to 350°F on the convection setting. Toss all ingredients in a bowl, then pour into a glass baking dish. Bake for 30 minutes, remove from oven and allow to cool; the liquid will turn into a delicious syrup. Store in an airtight container in the refrigerator for up to 2 weeks.
Adapted from Susie Middleton
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