Strawberries are a Summer staple in our home. More often than not, there is a container of them hanging out in the fridge, just waiting to be washed & cut & eaten, either as a snack, breakfast, dessert, ingredient in a salad or savory dish, or as a garnish. There are sooo many ways that we eat strawberries!
Traditionally, our Summer dessert of choice has been Strawberry Shortcake. Originating with his grandmother, it was something Eric brought into our family from his childhood. Being pretty quick and easy to put together and full of delicious sun-ripened fruit, it is just what we want in Summer. Last year, I updated the cake portion of the dessert to an Almond Shortcake. This post is along the same lines as those previous strawberry shortcakes. This time, the cake part is replaced with toasted or grilled slices of baguette. The strawberries & ice cream are still present, but a red wine reduction is added for an extra hit of flavor. Enjoy!
Strawberries with Red Wine Reduction
Strawberries with Red Wine Reduction (adapted from saveur.com) Serves 4, Total Time Required: 1-1/2 hours
Ingredients:
- 2 cups red wine
- 1/4 cup sugar
- 1 bay leaf
- 1 cinnamon stick
- zest of 1 lemon, finely grated
- zest of 1 orange, finely grated
- pinch of freshly ground black pepper
- 4 slices French baguette, sliced 3/4-inch thick
- 1/4 cup olive oil
- 1 pint strawberries, hulled and halved
- vanilla ice cream, for serving
- mint leaves, to garnish
Instructions:
Prep the strawberries.
In a medium saucepan, stir the wine with the sugar, bay leaf, cinnamon, zests, and pepper. Bring to a boil over high heat, and then reduce the heat to medium-low, and simmer until the wine has reduced to 1/3 cup. This could take up to 1-1/2 hours. Pour the sauce through a fine sieve into a bowl.
Make the wine reduction.
Brush the bread with the olive oil, and grill or broil the bread, turning once, until browned on both sides, about 5 to 7 minutes total.
Toast the bread slices.
To serve, divide the toast between 4 bowls or plates and top each with a scoop of ice cream and some of the strawberries.
Place a scoop of vanilla ice cream on each slice of toasted bread in the bowls.
Add the strawberries to the bowls.
Drizzle the wine syrup over the berries, and garnish each serving with mint.
Drizzle some wine reduction over each serving.
Any leftover wine reduction can be stored in a tightly sealed container at room temperature for up to a week.
An easy & delicious strawberry dessert!
The bounties of Summer are endless! ~Linda
Strawberries with Red Wine Reduction (adapted from saveur.com) Serves 4, Total Time Required: 1-1/2 hours
Ingredients:
- 2 cups red wine
- 1/4 cup sugar
- 1 bay leaf
- 1 cinnamon stick
- zest of 1 lemon, finely grated
- zest of 1 orange, finely grated
- pinch of freshly ground black pepper
- 4 slices French baguette, sliced 3/4-inch thick
- 1/4 cup olive oil
- 1 pint strawberries, hulled and halved
- vanilla ice cream, for serving
- mint leaves, to garnish
Instructions:
In a medium saucepan, stir the wine with the sugar, bay leaf, cinnamon, zests, and pepper. Bring to a boil over high heat, and then reduce the heat to medium-low, and simmer until the wine has reduced to 1/3 cup. This could take up to 1-1/2 hours. Pour the sauce through a fine sieve into a bowl.
Brush the bread with the olive oil, and grill or broil the bread, turning once, until browned on both sides, about 5 to 7 minutes total.
To serve, divide the toast between 4 bowls or plates and top each with a scoop of ice cream and some of the strawberries. Drizzle the wine syrup over the berries, and garnish each serving with mint. Any leftover wine reduction can be stored in a tightly sealed container at room temperature for up to a week.