In Bordeaux, where châteaus and vineyards abound, a typical dessert is fresh strawberries sliced into a red wine glass and then topped with a great Bordeaux. Here, that regional tradition is adapted to make it more dessert-like. If you’re pressed for time, do as the Bordelais do—quick and easy.
- 2 cups richly flavored red wine (such as Bordeaux)
- 2 tablespoons sugar
- 1 tablespoon minute tapioca
- 1 1/2 teaspoons vanilla extract
- 1 pound ripe strawberries, hulled
- 3 tablespoons sugar
- 2 teaspoons vanilla extract
How to Make It
To prepare sauce, combine wine, 2 tablespoons sugar, and tapioca in a saucepan over medium heat. Cook 7 minutes or until tapioca dissolves and mixture is slightly thickened, stirring frequently with a whisk. Remove from heat; stir in 1 1/2 teaspoons vanilla. Pour mixture into a small bowl set into a large bowl of ice water; cool to room temperature.
To prepare berries, combine berries, 3 tablespoons sugar, and 2 teaspoons vanilla in a bowl; let stand 15 minutes, stirring occasionally.
Divide berry mixture among 4 red wine glasses. Pour sauce over berries.