Slow-Roasted Strawberries

Directions

1. 1
   Hull the strawberries, slicing off a little of their tops so that the strawberries can stand up.
2. 2
   Toss the berries with enough of the verjus just barely to cover.
3. 3
   Macerate for 30 minutes to 1 hour.
4. 4
   Heat the oven to 225F or 200F on convection.
5. 5
   Drain the strawberries over a bowl and stand them up in a baking dish just big enough to hold them comfortably.
6. 6
   If you want, reserve the maceration liquid to serve with the berries.
7. 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. 8
   Remove the berries from the dish and let cool to room temperature before serving.