Early strawberries are improved by this method and in-season dead-ripe strawberries become ambrosial. You also get your dessert and after-dinner wine in one dish. Local Pinot Noir pairs very well with strawberries, but you can also successfully substitute other types of red wine. Choose a wine that you enjoy drinking. The wine is not cooked, so you are essentially drinking this wine. And it pairs well with more of the same. You can easily double this recipe, making it an excellent dinner party dish.
Makes 2–4 servings
- 1 pint strawberries
- 1 cup red wine (Pinot Noir or another red wine)
- 1⁄8 to 1⁄4 cup unbleached granulated sugar, depending on the sweetness of the berries
- Freshly ground pepper, to taste (optional)
Trim and cut the berries in half, or in quarters if they are large. Combine them in a medium bowl with the sugar and then pour the wine over them and let macerate at room temperature for no more than 1 hour. Serve in a bowl or wine glass along with the wine and, if desired, a touch of freshly ground pepper. It is also excellent served with sorbet or as an accompaniment to the Wine Cake.