A simple way dress up this season's berries.
This is a simple and refreshing dessert to make your family & friends with all the marvelous local strawberries here in the Upper Valley.
Enjoy and have a wonderful holiday.
- 1 cup sweet white wine, such as Riesling or Moscato
- ¼ cup honey
- 1-quart ripe strawberries
- zest of one lime, minced or slivered
- freshly ground white or black peppercorns, to taste
- Put the wine and honey in a small saucepan and bring to a boil. Lower the temperature on the stovetop and simmer just until small bubbles form around the edges of the pan, about 10 minutes. Stir.
- While the wine and honey are simmering, rinse the berries and dry them on a clean dishtowel. Remove their stems and slice in half or quarters, depending on their size.
- Place the prepared berries in a large bowl, then cover them with the honey/wine syrup. Cover with plastic wrap and place in the refrigerator for one hour.
- Just before serving, divide the marinated berries between 4 to 6 serving bowls. Sprinkle with lime zest and freshly ground black pepper, to taste.
- Turn this dish into a refreshing summer drink by puréeing the berries in a food processor or blender after they have marinated. Pour the purée through a strainer into a cooled pitcher. Fill 4 to 6 wine glasses with shaved ice, then pour the strawberry purée over the ice, followed by a bit of fresh lime juice or another splash of chilled white wine. Serve and enjoy.
- If you do not drink wine, substitute white grape juice for the wine.
- This recipe was adapted from Seasonal Fruit Desserts by Deborah Madison.