Strawberries Macerated in Red Wine

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2 qt Ripe strawberries
1/2 c Granulated sugar (or to
1/2 Bottle fruity, pinot noir
4 Sprigs of mint for garnish
4 tb Balsamic vinegar

Original recipe makes 6 Servings



Wash the strawberries and pat dry with paper towels. Remove the hulls and stems. Invert on paper towelling to drain for 1/2 hour at room temperature. Cut the berries in halves or quarters depending on size. Transfer to a glass bowl. Pour the wine and the balsamic vinegar over the strawberries. Add sugar to balance the flavor of the strawberries. Refrigerate for 2 hours, stirring about every half hour. Spoon the strawberries with a little bit if the juices into a shallow bowl. Garnish with mint. Serve with a fork and dessert spoon. From Chef Jimmy Schmidt, Owner/Chef Rattlesnake Club, Tres Vite, Cocina Del Sol; Detroit, Southfield, Busters Bay, Orchard Lake

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