Best Strawberries And Wine Recipes

STRAWBERRIES AND WINE

Steps:

• Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours.
• Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 6 dessert cups, and distribute the remaining wine over the berries.

ROSY ROSé BERRIES: STRAWBERRIES AND RASPBERRIES IN WINE

Steps:

• Pour the bottle of wine into a large bowl - add the sugar, and stir to dissolve.
• Add the berries and mix thoroughly - but gently as not to bruise them or break them.
• Cover and store in the fridge for 12 to 48 hours.
• When you are ready to serve them, spoon the berries into a large wine glass or a parfait/pudding glass or bowl.
• Pour the sugared wine over the top and serve straight away, with whipped cream or creme fraiche. Ice cream is also good with this dessert.
• These berries can also be served with shortbreads or cake - and are amazing in trifles!

ICE CREAM WITH STRAWBERRIES AND RED WINE

Steps:

• If strawberries are small, cut in half; if large, cut in quarters.
• Combine sugar, red wine, and cinnamon stick in a large skillet; cook over medium-high heat until sugar dissolves, about 3 minutes.
• Add strawberries and pepper; cook until berries soften slightly, 4 to 5 minutes. Remove from heat, discard cinnamon stick, and divide berries and sauce among dishes; serve with vanilla ice cream and a sprig of mint, if desired.

STRAWBERRIES AND WINE FLOWER CHEESECAKE

Steps:

• Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray. Set aside.
• Microwave the butter in a small microwave-safe bowl until melted, about 45 seconds. Set aside. Put the shortbread cookies into a food processor and process until the cookies are broken down to fine crumbs. Add the melted butter and pulse until just combined and the mixture resembles wet sand. Do not overmix or the cookies will become pasty.
• Press the crumb mixture evenly into the bottom of the prepared springform pan, then freeze while you make the cheesecake mixture.
• Combine 1 package of gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and smooth out the top. Tap the pan a few times on a flat tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate until set, about 2 hours.
• Once the cheesecake is set, prepare the white wine gelatin. Pour the white cranberry juice into a medium saucepan and sprinkle over the remaining 3 packages of gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over low heat, whisking occasionally, just until the gelatin and sugar dissolve, 1 to 2 minutes.
• Pour the gelatin mixture into a large bowl and stir in the white wine. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
• Meanwhile, trim away the green tops from the strawberries. The trimmed strawberries should be no longer than 1 1/2 inches tall (1 inch is ideal). Slice the strawberries into 1/4-inch-thick pieces, saving any small end pieces for another use.
• Starting from the outside edge of the cheesecake, shingle the strawberries (pointed side outward and upward) in a circular pattern, leaning the tips of the strawberries against the edge of the pan, about 26 strawberry slices total. Continue this pattern, working inward and making 3 additional concentric circles with the strawberries overlapping each other, leaving at least 2 1/2 inches of empty space in the center of the cheesecake. (You may have strawberries left over.) Arrange the mandarin oranges in the center (rounded side outward and upward) so that the cheesecake is completely covered.
• Use a large spoon to stir the gelatin until mostly smooth. Gently spoon the mixture evenly on top of the fruit, then use the back of an offset spatula to smooth out the top as much as possible. (For a really smooth top, dip the offset spatula into boiling water, wipe it dry and smooth out the top further.) Refrigerate the cheesecake until the gelatin is completely set, at least 4 hours and up to overnight.
• Use an offset spatula to carefully loosen the sides of the cheesecake from the pan, then open the clasp and remove the outer ring. Cut into slices and serve immediately.

FRESH STRAWBERRIES WITH SWEET SOUR CREAM AND RED WINE SAUCE

Steps:

• In a large saucepan add red wine, sugar, orange peel and orange-flavored liqueur. Bring to a boil and reduce to a simmer. Simmer for 30 minutes over low-heat until slightly syrupy and liquid has reduced by half. Set aside and cool in the refrigerator. Strain. In a mixing bowl, combine the sour cream with confectioners' sugar. Take a large platter and make a smear of the sweet sour cream. Arrange the strawberries with the bottoms down in the sour cream. Pour over the red wine sauce and dust the entire plate with confectioners' sugar.

STRAWBERRIES AND MELON IN PLUM WINE

Steps:

• If the strawberries are large, cut in half lengthwise.
• Add the sugar and let them sit for 1 hour at room temperature.
• If your berries are particularly sweet, reduce the sugar by half.
• Place the strawberries in a serving bowl and add the melon.
• Add the plum wine and stir gently to mix.
• Cover with plastic wrap and refrigerate for at least 1 hour.
• Spoon fruit and sauce into bowls and serve.