Peppered cabernet sauce

Yield: 1 batch

Measure Ingredient
1 cup Cabernet Sauvignon
1 pounds Strawberries medium to large hulled, sliced 1/4\" thick
2 tablespoons Flat-leaf parsley, chopped
1 tablespoon Butter
2 teaspoons Cracked black pepper
\N \N Salt

Put the wine in a medium saucepan, bring to boil and reduce over high heat until only about ¬ cup remains, about 6-8 minutes. When the wine is reduced, add the strawberries and reduce the heat to very low.

Stir in the parsley, butter, cracked pepper and salt. The strawberries should be softened, but still hold their shape. Serve with broiled salmon.

Simply Seafood Summer 1995

Submitted By DIANE LAZARUS On 09-29-95

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