Here in the Willamette Valley we’re at the height of strawberry season, and the berries have acquired the full aroma and sweetness that tell you summer has arrived. I snack on the fruits every time I pass by any of my three strawberry patches, and I’m stuffing the freezer with bags full of berries, for making jam and preserves when time allows and instant strawberry ice cream whenever my youngest is around. And after I pick a big basketful of strawberries I always put some aside for dessert, because the strawberries deserve—and we deserve—this formal celebration of the season.
Unfortunately, Robert and I aren’t usually in the mood for extra flour, fat, or a lot of effort in the kitchen at this time of year. So, for dessert, we’ve come to prefer our strawberries simply halved, tossed in sugar, and bathed in red wine.
For this recipe you’ll want a wine that’s not too heavy or tannic. A California merlot has served the purpose well; we found an Australian shiraz to be too much. A very low-acid wine might call for a bit of added lemon juice.
Vanilla sugar is sold in grocery stores in Europe (and in specialty markets, at high prices, in the United States), but I make it simply by keeping halved vanilla pods buried in a bowl of sugar. Plain sugar will do fine if you have no vanilla sugar. If you like, you might add a drop of vanilla extract to the strawberries.
If you want to get fancy, add slivered mint, basil, or lemon verbena leaves.
1 pound strawberries, topped and halved
1/3 cup vanilla sugar
1 cup red wine
In a bowl, gently toss the halved strawberries with the sugar. Pour the red wine over. Let the berries macerate for 2 hours.
Divide the berries among dessert bowls or glasses, and pour the wine over them.
Serves 3 generously