Spread the strawberries out in a large oven dish and sprinkle the sugar, and pour the vinegar over. Gently shake the dish to mix.
Use the best balsamic vinegar you can – ideally an aged one which is thick and almost syrupy. I like Belazu’s Aged Balsamic vinegar.
Cook in the Baking Oven of the Aga (Gas Mark 4 / 180C of a conventional oven) for 20 – 30 minutes until the strawberries are soft and a syrup has formed.
Allow to cool and store in a covered container in the fridge.
Place all the ingredients apart from the yogurt into a bowl and whisk with an electric mixer until the mixture holds a soft peak then fold in the yogurt.
You can substitute the wine with some extra elderflower syrup or milk. If you over whip the syllabub simply fold in a little milk to relax the mixture.
200g Strawberries – hulled and sliced
Fill a large wine glass with layers of the roast strawberries (not using all the syrup) and syllabub. Top with the sliced fresh strawberries.
Use the leftover strawberry balsamic syrup in salad dressings or over ice cream.
Recipe, styling and photography by Helen Best-Shaw, Fuss Free Flavours, for Rix Petroleum. Usage licensed for web and media usage with accompanying credit.