Strawberries with Port-Wine DipMikkel Vang
Cooks' note:
Port-wine dip can be made 1 day ahead and cooled to room temperature, uncovered, then chilled, covered. Bring to room temperature before serving.
Recipe information
Total Time
1 hr
Yield
Makes 10 to 12 servings
Ingredients
1 (750-ml) bottle Tawny Port
1 cup sugar
2 to 3 lb whole medium strawberries, stems left intact and berries rinsed and patted dry
Preparation
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.
