Strawberry Beaujolais
Strawberry Beaujolais Recipe from France
Introduction
Strawberry Beaujolais is a delightful dessert that combines the sweetness of strawberries with the rich flavors of Beaujolais wine. This elegant dish is perfect for special occasions or a romantic dinner for two.
History
This recipe originated in the Beaujolais region of France, where the famous Beaujolais wine is produced. The combination of strawberries and Beaujolais wine creates a unique and delicious flavor profile that has been enjoyed for generations.
Ingredients
- 1.5 cups of sugar
- 0.5 cups of water
- 0.5 tsp of nutmeg
- 1 cinnamon stick
- 4 cracked black peppercorns
- 2 whole cloves
- 1 bottle (750 ml) of Beaujolais wine
- 2 pt (946 ml) baskets of California strawberries, stemmed and sliced
How to prepare
- To make caramel: In a heavy 2- to 3 qt (2.84 liter) stainless steel saucepan, mix all ingredients except wine and strawberries.
- Place the saucepan over medium-high heat and stir until the sugar dissolves.
- Then cook without stirring until the mixture reaches a medium amber color.
- Be careful not to burn the mixture, as it will darken quickly once it starts to color.
- Remove the saucepan from heat and immediately pour in the wine.
- Be cautious, as the mixture will boil up and spatter.
- Return the saucepan to medium-high heat and cook, stirring occasionally, until the caramel is dissolved.
- Then continue to cook until the volume of the mixture is reduced by one-third (you should have about 2 cups).
- Divide the mixture between 2 large skillets and bring it to a boil.
- Add half of the strawberries to each skillet.
- Cook over medium heat until the syrup thickens and the strawberries become transparent, which should take about 15 to 20 minutes.
- Allow the mixture to cool.
Variations
- For a twist on this classic recipe, try using different types of berries or experimenting with different wines.
Cooking Tips & Tricks
Be sure to use a heavy stainless steel saucepan to make the caramel, as it will help prevent burning.
- Watch the caramel carefully as it cooks, as it can quickly go from amber to burnt.
- Allow the mixture to cool before serving to allow the flavors to meld together.
Serving Suggestions
Serve Strawberry Beaujolais chilled in elegant glassware for a sophisticated presentation.
Cooking Techniques
The key to this recipe is making a perfect caramel, so be sure to watch it carefully as it cooks.
Ingredient Substitutions
If Beaujolais wine is not available, you can substitute with a light red wine such as Pinot Noir.
Make Ahead Tips
This dessert can be made ahead of time and stored in the refrigerator until ready to serve.
Presentation Ideas
Garnish each serving with a sprig of fresh mint for a pop of color and added freshness.
Pairing Recommendations
Strawberry Beaujolais pairs well with a variety of desserts, such as chocolate mousse or vanilla ice cream.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.
Nutrition Information
Calories per serving
Each serving of Strawberry Beaujolais contains approximately 200 calories.
Carbohydrates
Each serving of Strawberry Beaujolais contains approximately 45 grams of carbohydrates.
Fats
This dish is low in fat, with only trace amounts present.
Proteins
There is minimal protein in Strawberry Beaujolais, with less than 1 gram per serving.
Vitamins and minerals
Strawberries are a good source of vitamin C and manganese, providing essential nutrients to the dish.
Alergens
This recipe contains no common allergens, but be sure to check for individual sensitivities to ingredients.
Summary
Strawberry Beaujolais is a light and refreshing dessert that is relatively low in calories and fat, making it a guilt-free indulgence.
Summary
Strawberry Beaujolais is a sophisticated and delicious dessert that is sure to impress your guests. With its unique combination of flavors and elegant presentation, this dish is perfect for any special occasion.
How did I get this recipe?
The memory of discovering this recipe for the first time is a treasured one. It was a warm summer day, the sun shining brightly through the kitchen window as I flipped through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a faded recipe caught my eye - Strawberry Beaujolais.
I had never heard of this dish before, but the name alone intrigued me. I could almost taste the sweet strawberries and rich wine mingling together in perfect harmony. I decided then and there that I had to give it a try.
I gathered all the ingredients I needed - fresh strawberries, a bottle of Beaujolais wine, sugar, and a touch of lemon juice. I carefully followed the instructions, washing and hulling the strawberries before mixing them with the sugar and wine in a large bowl. The scent that wafted up from the bowl was intoxicating, a heady mix of fruity sweetness and the earthy notes of the wine.
I let the mixture sit for a few hours, allowing the flavors to meld together and deepen. When it was finally time to serve, I spooned the strawberries over a bowl of vanilla ice cream, the warm juices seeping into the creamy dessert. With the first bite, I knew I had stumbled upon something truly special.
Over the years, I have made this dish countless times, each time tweaking the recipe slightly to suit my tastes. Sometimes I add a splash of orange liqueur for an extra kick, or a sprinkle of fresh mint for a burst of freshness. No matter how I choose to make it, the Strawberry Beaujolais always brings a smile to the faces of those who taste it.
As I sit here now, surrounded by the familiar scents of my kitchen, I can't help but think back on all the recipes I have collected over the years. Each one is a piece of my history, a link to the past that connects me to my loved ones and the memories we have shared together.
But the Strawberry Beaujolais holds a special place in my heart. It is a reminder of that sunny summer day when I stumbled upon a hidden gem in my cookbook, a recipe that has since become a beloved tradition in my family.
I hope that one day, when I am long gone, my grandchildren will discover this recipe in their own time and make it their own. And perhaps, as they sit down to enjoy a bowl of Strawberry Beaujolais, they will think of me and smile, knowing that I am there with them in spirit, sharing in the joy of good food and cherished memories.