1 basket of Lepp’s strawberries (in season)
2 Tbsp. brown sugar or maple syrup
1 Tbsp. Vanilla Bean Paste
1 tsp. well aged Balsamic Vinegar
2 Tbsp. Port Wine
Preheat your oven to 400 degrees.
Hull your strawberries, and rinse with water. Pat them dry, and cut in half. Line a rimmed baking tray with parchment paper and place cut berries on the sheet, drizzle with maple syrup or a sprinkle of brown sugar and gently stir to distribute.
Place berries in pre-heated oven and roast for 20 minutes. The strawberries are done when they have softened and the juices are thick and bubbly.
Remove from heat and allow to cool slightly. Transfer to a jar or container while still warm, making sure to capture all the delicious, syrupy juices into the jar as well. At this point, you can add a few tablespoons of Port wine and/or Balsamic vinegar, stirring gently to distribute.