*As seen in our Botanica at Home: Sumac video*If you've never roasted strawberries before; well; turn your oven on! Strawberries are exceptional when roasted; the flavor intensifies; the texture becomes more luscious...they're divine; really. We love to roast them with multiple citrusy elements (citrus; white wine and sumac); along with a touch of maple to amplify the sweetness and balance all that citrus. But if you're working with peak-season strawberries; and are planning to serve them with a sweet accompaniment (ice cream; cake; etc); you could skip the maple!

• 1/4 cup dry white or rosé wine
• 1 lemon, zest & juice
• 1 orange, zest & juice
• 2 tablespoons maple syrup
• 2 teaspoons sumac
• 4 cups strawberries, hulled and halved if on the larger side

Preheat oven to 350 degrees. In a baking dish; combine wine; citrus juice and zest; maple syrup and sumac and stir well. Add strawberries and roast; stirring once; until sauce is slightly syrupy and strawberries turn deep red and are caramelized in places. You’re looking for the berries to soften and release their juices; but not to fully break down; and the berry syrup should be flavorful and thick enough to coat the back of a spoon. Remove and let cool. (Roasting time varies by size; but should be around 40 minutes to an hour.) Let cool completely. The compote can be refrigerated in an airtight container up to a week.