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Strawberry Beaujolais recipe

Spoon this elegant caramelized and spicedstrawberry sauce over ice cream, pound or angel food cake, pancakes,waffles, French toast, fresh melon wedges, roast duck, chicken,goose or game hens.

Recipe: Strawberry Beaujolais

Caramel:1 1/2 cups granulated sugar
1/2 cup water
1 /2 teaspoon ground nutmeg
1 cinnamon stick
4 black peppercorns, cracked
2 whole cloves1 bottle (750 milliliters) Beaujolaiswine
2 pint baskets California strawberries, stemmed and sliced

  • To Make Caramel: In heavy 2 to 3-quartstainless steel saucepan mix all ingredients except wine andstrawberries. Place over medium-high heat and stir until sugardissolves. Then cook without stirring until mixture is a mediumamber color. Be careful not to burn. (Once mixture beginsto color, it will darken quickly.)
  • Remove from heat and immediately pourin wine. Be careful, as mixture will boil up and spatter. Returnsaucepan to medium-high heat and cook, stirring occasionally,until caramel is dissolved. Then continue to cook until volumeof mixture is reduced by one-third. (You should have about 2cups.)
  • Divide mixture between 2 large skillets;bring to boil. Add half the strawberries to each. Cook over mediumheat until syrup is thickened and strawberries are transparent,15 to 20 minutes. Cool.

    Makes about 2 cups sauce.

    Recipe provided courtesy California StrawberryCommission. ©2003 California Strawberry Commission. Allrights reserved. Used with permission.

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