| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Sami |
Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
qt |
Ripe strawberries |
| 1/2 |
|
Bottle fruity, pinot noir red wine |
| 4 |
tb |
Balsamic vinegar |
| 1/2 |
c |
Granulated sugar (or to taste) |
| 4 |
|
Sprigs of mint for garnish |
INSTRUCTIONS
Wash the strawberries and pat dry with paper towels. Remove the hulls and
stems. Invert on paper towelling to drain for 1/2 hour at room temperature.
Cut the berries in halves or quarters depending on size. Transfer to a
glass bowl. Pour the wine and the balsamic vinegar over the strawberries.
Add sugar to balance the flavor of the strawberries. Refrigerate for 2
hours, stirring about every half hour. Spoon the strawberries with a little
bit if the juices into a shallow bowl. Garnish with mint. Serve with a fork
and dessert spoon.
From Chef Jimmy Schmidt, Owner/Chef Rattlesnake Club, Tres Vite, Cocina Del
Sol; Detroit, Southfield, Busters Bay, Orchard Lake
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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