Apple season is about to begin in North America. And you know what that means: we’ve officially entered a period in which strawberries become mediocre. I wouldn’t recommend that you do anything to strawberries when they’re at their peak, but at a time like this, I think this kind of intervention is appropriate.
This makes a great topping for ice cream, pancakes and waffles, cake, plain panna cotta, etc. The mixture keeps for a week, refrigerated and in an airtight container.
Strawberries in Spiced Red Wine Syrup
2 pounds fresh strawberries, cleaned, dried thoroughly, and hulled
1 1/2 cups sugar
1 1/2 cups dessert red wine such as port or madeira
3-4 cinnamon sticks
4-5 whole cloves
3 pieces of star anise
5-6 whole chiles de árbol
- Add all the ingredients, except the strawberries, to a large pot; bring to a boil.
- Add the strawberries to the wine mixture; let the mixture come back to a boil for one minute. Turn off the heat and let the mixture cool, covered.
- Once the mixture has cooled, transfer the whole pot to the refrigerator and let the strawberries macerate overnight.