Spoon this elegant caramelized, spiced strawberry sauce over desserts, fruits or meats.
1 1/2 cups granulated sugar
1/2 cup water
1 /2 teaspoon ground nutmeg
1 cinnamon stick
4 black peppercorns, cracked
2 whole cloves
1 (750ml) bottle Beaujolais wine
2 pint baskets California strawberries, stemmed and sliced
- To Make Caramel: In heavy 2 to 3-quart stainless steel saucepan mix all ingredients except wine and strawberries. Place over medium-high heat and stir until sugar dissolves. Then cook without stirring until mixture is a medium amber color. Be careful not to burn. (Once mixture begins to color, it will darken quickly.)
- Remove from heat and immediately pour in wine. Be careful, as mixture will boil up and spatter. Return saucepan to medium-high heat and cook, stirring occasionally, until caramel is dissolved. Then continue to cook until volume of mixture is reduced by one-third. (You should have about 2 cups.)
- Divide mixture between 2 large skillets; bring to boil. Add half the strawberries to each. Cook over medium heat until syrup is thickened and strawberries are transparent, 15 to 20 minutes. Cool.
Makes about 2 cups sauce.
Recipe provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.