Strawberries, some of our most fragile seasonal produce, taste best eaten fresh in your car on the way home from the farmers market or right out of the patch at the U-pick. Here in the U.S., we h...
- 1 pint fresh red currants, stems removed
- 1 quart strawberries, washed, hulled and thinly sliced
- ½ cup brown sugar, packed
- ¾ cup red wine
- 3 whole allspice berries
- ¾ cup whole cream
- 2 tablespoons powdered sugar
Place the currants in a bowl and squeeze them until they begin to burst. Add the strawberries and brown sugar and stir. Allow this mixture to sit for 30–35 minutes. Strain, reserving liquid, and set aside the berries and currants in the fridge. Add the wine and allspice to the sugar juice. Place this mixture in a small pan over medium heat. Boil for 10–12 minutes until the syrup is reduced to about 1 cup. Chill the syrup and the berries separately. Place the cream and powdered sugar in a small mixing bowl. Beat until soft peaks form when you pull the beaters out of the bowl.
Divide the currant and strawberry mixture into individual bowls. Pour the syrup over the berries and place a spoonful of whipped cream over each serving.
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