Looking for a healthy and warming winter dessert? You’ll love this recipe from food writer and stylist Eleanor Ozich. “This simple but stunningly beautiful dessert will blow you away,” promises Eleanor of this creation from her new cookbook, My Petite Kitchen: Simple Wholefood Recipes (Murdoch; $39.99). “The acidic note from the balsamic vinegar melts 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.”
Baked balsamic strawberries with pine nuts and cashew cream
40 g (1/4 cup) pine nuts
450 g (3 cups) strawberries, hulled
80 ml (1/3 cup) good- quality balsamic vinegar
3 tablespoons honey, or maple syrup
For the cashew cream
235 g (2 cups) raw cashew nuts, soaked in water overnight
2 tablespoons honey, or maple syrup juice of 1/2 lemon
- Preheat the oven to 180°C. To make the cashew cream, drain the soaked cashews, then rinse well. 2 Place in a food processor with the honey, lemon juice and 125 ml (1/2 cup) 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.