Zinfandel Strawberries

Have wine leftover from the seder? You can macerate berries in wine to make a nice accompaniment to dessert. I served Zinfandel macerated strawberries with flourless chocolate cake, following a recipe from Todd Aarons, chef at Tierra Sur (restaurant for Herzog Wine Cellars in Oxnard, California).

The recipe is simple: wash, stem and cut 2 pints of strawberries into 1/4″ thick pieces/slices. Put the berries into a bowl with a cup of Zinfandel wine. Cover bowl and refrigerate overnight.

The next day, drain off the wine into a small saucepan–it will have turned deep pink from the berries (see above picture). Boil down the wine until it is reduced by about half and is syrupy.

Store the wine reduction and the berries separately and combine when serving (the original recipe says to plate the cake with some berries and then drizzle over some wine reduction).

The wine reduction is intense, like balsamic vinegar, because the boiling down intensifies the acidity as well as the sweetness. The berries are infused with wine flavor all the way through.

The overall effect is very sophisticated and adult. I added some sugar to leftover berries and liked the added sweetness.

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2 Responses to “Zinfandel Strawberries”

  1. Etty Robinson Says:

    Even though I don’t enjoy cooking I’ve been following for awhile. I’m a retired lady reaching 70yrs young and I spend my time making quilts. I need to start getting healthier so I’ll be looking for some ideas that have been posted on your blog.
    Etty Robinson from the Quilting Corner

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