IVAN’S STRAW­BER­RIES IN RED BUR­GUNDY SYRUP

Serves 4.

Sunday Independent (Ireland) - Life - - APPETITES -

You will need:

75g (3oz) su­gar 110ml (4fl oz) water 150ml (5fl oz) light, fruity red wine (a Bur­gundy, or an­other pinot noir, or a Beau­jo­lais) 300g (10oz) straw­ber­ries, hulled Short­bread bis­cuits, to serve (op­tional) To make the syrup, put the su­gar and the water in a saucepan on a medium heat. Stir them to­gether just un­til the water is warm and the su­gar is dis­solved, then al­low the mix­ture to cool for a few min­utes. Next, stir in the red wine and put the syrup in the fridge to chill. While the syrup is chill­ing, slice the straw­ber­ries. Once the syrup is cold, add in the sliced straw­ber­ries. Leave them for a fur­ther 1-2 hours in the fridge to mac­er­ate in the syrup be­fore serv­ing. Serve this dish on its own, or with some lit­tle short­bread bis­cuits on the side.

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