The intense fruitiness of the Beaujolais in this simple sauce marries well with the berries. The sauce is an excellent way to use up an open bottle of Beaujolais. Served hot or cold, it is wonderful on ice cream, plain cakes, and pancakes or French toast, as well as many Bowl and Spoon Desserts (pages 472–480).
1 1/2 cups Beaujolais
or other very fruity young wine
1/3 cup sugar
4 cups strawberries, hulled and halved, or quartered if very large
(you can substitute up to 1 cup raspberries for some of the strawberries if you like)
2 to 3 teaspoons lemon juice
In a medium saucepan, combine the wine and sugar and boil over high heat, stirring occasionally, until reduced by half and beginning to get syrupy. Stir in the berries and boil, stirring occasionally, until they just collapse.
Remove the berries with a slotted spoon and set aside. Boil the sauce until syrupy again. Let cool slightly, then add the lemon juice and berries. Serve the strawberries warm or cold.
in advance: The sauce
will keep for 5 days, covered and refrigerated.
Copyright© 1991 by Sally Schneider. Used by permission of Artisan, a division of Workman Publishing Co., Inc., New York. All Rights Reserved. No portion of this publication may be reproduced or distributed in any form whatsoever or stored in a database or retrieval system without the prior written permission of Workman Publishing Co., Inc.