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More simple pleasures. (STRAWBERRIES AND WINE)

June 29, 2010

Because of extreme good luck, this spring I was in Paris. The weather was still in it’s ‘ghastly’ phase and days were partly cold and gray. That did not stop me from having a spectacular time. Each rough morning on rue de la Roquette was met with a different delightful breakfast that especially the French know how to throw down. A bag of warm croissants and pastries, super thin ham and to-die-for butter on baguette, soft, soft, soft-boiled eggs, pain perdue (a.k.a French toast) or this little number, strawberries macerated in red wine, that deserves honorable mention for its deliciousness, its ingenuity and most of all its simplicity.

If my foggy morning memory serves me correctly, it is the recipe of my friend’s dad who lives on the island of Corse (Corsica). Though I have never been there, as a lover of food, I know it is an incredible place. I have been present in Paris when contraband care packages of jurassic Corsican cheeses, pink garlic, honey, olive oil and endless night-sticks of saucisson were cracked open and devoured.

Another great export, the sweet/tart combo of strawberries and wine has a great balance and richness to it. The slight amount of pectin in the berries and the bit of sugar help to thicken the liquid and create a very complimentary sauce, not overtly wine-y at all. A perfect morning dish, gets everyone off on the right foot, as well as an excellent desert served with cream or over cake or all by itself.

STRAWBERRIES IN WINE

1 pint of strawberries, hulled and quartered lengthwise

2 tablespoons sugar

1/2 cup red wine

  • Place sliced strawberries in a bowl and sprinkle with sugar. Toss to combine.
  • Add wine and stir well.
  • Let sit for 15-20 minutes. Stir again and adjust sugar for desired sweetness.

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