Strawberries With Port Wine Dip Recipes

Steps:

• Bring Port and sugar to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, and boil, uncovered, until slightly syrupy and reduced to 1 to 1 1/4 cups, about 20 minutes. Cool to room temperature, about 30 minutes (sauce will thicken as it cools). Transfer to a small bowl and serve with berries for dipping.

Steps:

• Microwave 3 ounces chopped bittersweet chocolate, 1/2 cup heavy cream and 1 tablespoon butter until just melted, about 1 minute. Whisk in 1 teaspoon vanilla and 1 tablespoon brandy. Serve strawberries with the chocolate sauce, sour cream and turbinado sugar for dipping.

Steps:

• In a large saucepan add red wine, sugar, orange peel and orange-flavored liqueur. Bring to a boil and reduce to a simmer. Simmer for 30 minutes over low-heat until slightly syrupy and liquid has reduced by half. Set aside and cool in the refrigerator. Strain.
• In a mixing bowl, combine the sour cream with confectioners' sugar. Take a large platter and make a smear of the sweet sour cream. Arrange the strawberries with the bottoms down in the sour cream. Pour over the red wine sauce and dust the entire plate with confectioners' sugar.

Steps:

• Halve any strawberries that are larger than a mouthful. Divide between 4 wine glasses and pour over the wine and cassis. Tuck a mint sprig into each glass. Leave to soak for up to 1 hr, then dust each with icing sugar and serve with crisp biscuits.

Steps:

• In a bowl, combine the wine, sugar, and lemon zest.
• Stir to dissolve the sugar.
• Add the berries and mix well.
• Cover and refrigerate for 1 hour. Serve in stemmed glasses.
• NOTE: These are alchoholic, so it's not recomended to serve these for children. For a non-alchoholic version, replace the wine with sparling white grape juice or cider.

Steps:

• Combine the ingredients in a non-reactive bowl, toss gently and refrigerate for 2 to 3 hours, tossing occasionally.

Steps:

• Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours.
• Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 6 dessert cups, and distribute the remaining wine over the berries.

Steps:

• Place strawberries in a medium bowl. Sprinkle with sugar and lemon juice, and toss to coat.
• Add the wine and let macerate for 45 minutes or up to 1 hour.
• Spoon berries and wine into wide dessert glasses (or low soup plates). Serve at cool room temperature.