|2 quarts||Ripe strawberries|
|½||Bottle fruity, pinot noir red wine|
|4 tablespoons||Balsamic vinegar|
|½ cup||Granulated sugar (or to taste)|
|4||Sprigs of mint for garnish|
Wash the strawberries and pat dry with paper towels. Remove the hulls and stems. Invert on paper towelling to drain for ½ hour at room temperature.
Cut the berries in halves or quarters depending on size. Transfer to a glass bowl. Pour the wine and the balsamic vinegar over the strawberries.
Add sugar to balance the flavor of the strawberries. Refrigerate for 2 hours, stirring about every half hour. Spoon the strawberries with a little bit if the juices into a shallow bowl. Garnish with mint.
Serve with a fork and dessert spoon.
From Chef Jimmy Schmidt, Owner/Chef Rattlesnake Club, Tres Vite, Cocina Del Sol; Detroit, Southfield, Busters Bay, Orchard Lake
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