Balsamic-roasted strawberries and cream
Brian has dedicated over eight years to covering high school athletics across Central New York, previously writing for the Post-Standard. He is a former high school athlete himself, which gives him a unique perspective on the triumphs and challenges young athletes face in the community.
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In this creamy, just-sweet-enough treat, inspired by an English fool, jammy roasted strawberries are gently folded into billowy whipped cream and topped with crunchy roasted hazelnuts. When strawberries are tossed with nothing but olive oil and balsamic vinegar then slipped into a hot oven, their natural sugars are drawn out and commingle with the sweet-tart vinegar, enveloping the fruit in a juicy, concentrated syrup. That means that even berries that aren't peak-season are successful here.