Candy is Magic, by Jami Curl, reveals that the real magic lies in natural ingredients with recipes you can make in your own kitchen.
QUIN is lucky to be nestled in a valley of Oregon known for growing luscious, bright-red strawberries. Around June, the fever hits, the first berries pop up at markets or farm stands and people get a little crazy. And understandably so—strawberries are the first breath of summer we’re all longing for, that tiny bit of hope that warmer days are about to emerge from the clouds.
- Preheat the oven to 375°F.
- Spread out the strawberries in a 9 by 13–inch pan and sprinkle the lemon juice evenly over the top. Nestle the vanilla bean and scrapings in the berries, then shower the sugar over everything.
- Slide the pan into the oven and roast the berries for 55 to 65 minutes, rotating the pan if you start to notice one side of the berries getting darker than the other. As the berries roast, they will release a great deal of moisture, so take care when opening the oven, as the steam will be hot. The berries are ready when the tops that are peeking out of the juices are visibly darker than the rest of the berry. There will be a good deal of juice in the pan, and that’s perfectly fine.
- Remove the pan from the oven and allow the contents to cool slightly. Once cool enough to handle, pluck out the vanilla bean. Pour the contents of the pan into a strainer placed over a bowl. Spoon the strawberries into a blender. Next, use a scale to weigh out 100 grams of the reserved juice and add it to the blender with the berries. Whirl the berries and juice on high speed for about 1 minute, until velvety smooth.
- The purée is now ready to use, or it can be refrigerated for up to 1 week or frozen for up to 6 months.
Reprinted with permission from Candy is Magic, copyright © 2017 by Jami Curl, published by Ten Speed Press, an imprint of Penguin Random House LLC.