Preheat oven to 375. Using a 9×13″ baking dish, add 1 lb (16 oz or 2 cups) each strawberries (cleaned and quartered) and grapes (here, a combo of red and black), halved lengthwise. Toss with ¼ cup each sugar and balsamic vinegar (we used a 3:1 ratio of regular balsamic and fruit-infused balsamic). Oven-roast, tossing midway, until juices release and the fruit is tender (about 40 mins). Serve a la mode. (Jan. 2017)
Cooking Adventures 