Din­ner tonight was fun, but I enjoyed dessert much more. I made Drunk­en Straw­ber­ries and Cream. This is actu­al­ly very easy to make and tastes won­der­ful! First, I quar­tered a pound of fresh straw­ber­ries and put them in a bowl with about a 3/4 cup of shi­raz, a tea­spoon of hon­ey, a tea­spoon of sug­ar, and a pinch of cin­na­mon. I cov­ered the bowl and put it in the refrig­er­a­tor for a cou­ple of hours. (I used shi­raz because I real­ly like shi­raz, but any sweet or semi-sweet red wine like sher­ry or port will work.)

When you are ready to serve, whip a half cup of heavy cream, two table­spoons of pow­dered sug­ar, and two table­spoons of the wine from the straw­ber­ries until the cream is firm. Remove the berries from the wine with a slot­ted spoon and top them with the whipped cream in serv­ing bowls. Serve the wine in glass­es on the side as a quick cor­dial.

This doesn’t take long to make, and it’s sweet with just a hint of a spicy note from the cin­na­mon. The wine is a great way to relax after the meal and unwind at the end of the day. Giv­en the week we’ve had, it was a wel­come refresh­ment.

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