May offers a brief window when the markets are flush with fragrant local strawberries. We’ve been given a couple of cartons by friends who actually had time to get to the greenmarket: sublime little sweet bites perfect as is. But we were reminded of a recipe for Strawberries in Beaujolais Sauce from Sally’s A New Way to Cook that would be the perfect way to use up what remains of the spring’s strawberry harvest.
It’s a versatile sauce/stew that can be served hot or cold, and alongside or over any number of plain cakes and desserts, as well pancakes, french toast, and especially a fine vanilla ice cream. (We like to eat it by the spoonful as a midnight snack). It’s simple to make, and the flavors of beaujolais (or other fruity young red wines) and strawberries marry beautifully; it’s an excellent way to use up an open bottle of wine.
Recipe: Strawberries in Beaujolais Sauce
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 hear, stirring occasionally, until reduced by half and beginning to get syrupy. Stir in the berries and boil, 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 the berries. Serve the strawberries warm or cold.
The sauce will keep for 5 days or more, covered and refrigerated.
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