Soaking strawberries in wine and orange liqueur will lift their flavour to new heights, says Simon Hopkinson.
When I made this dish for the photograph, I used a bottle of Fleurie (a cru Beaujolais). At La Normandie, we usually made it with the Birtle bottled standard Beaujolais, which was very good. Choose carefully, however, as I have been disappointed by some supermarket Beaujolais of late. If you happen to come across a fresh and fruity Chiroubles (another cru Beaujolais), this may be the best of all in which to soak the strawberries
Strawberries in red wine (serves 4)
4 level tbspn caster sugar
400ml light and fruity red wine
500g ripe strawberries, hulled (halved, if large fruit)
1tbspn Grand Marnier or Cointreau
Whisk together the sugar and wine in a roomy bowl. Tip in the strawberries and mix in the chosen orange liqueur. Leave to macerate, covered with clingfilm, in the fridge for a minimum of one hour, but no longer than three.
Ripe strawberries are the perfect accompaniment to this gelato-like rosewater ice cream, says Simon Hopkinson.