Strawberries Drowning in Red Wine

IMG_6685-1I can usually speed-flip my way through¬†Cooking Light Magazine in about four¬†minutes. ¬†I reject most of the recipes — because my family would have to be on the brink¬†of starvation before they¬†would¬†eat something¬†called Collard Green Quinoa Wraps. ¬†Or anything that has come into contact with¬†kale. ¬†But I like that kind of stuff, so¬†I usually rip out one or two recipes and make (or think about making) them for myself.

But this month, I found a recipe¬†I knew they’d¬†try . . . Bordeaux Strawberries, aka Fraises au Vin Rouge. ¬†This translates roughly to strawberries drowning in red wine. Apparently, this is the “typical” way to eat strawberries in Bordeaux. ¬†Yet another reason to visit Bordeaux.

This recipe reminded me of a Jos√© Andr√©s recipe¬†I’ve been making for years, Naranjas al Vino Tinto, or oranges drowning in red wine. ¬†Jose’s red wine syrup is a bit more elaborate and not especially light — it’s fortified with¬†spices, and a lot more sugar.

I did a little Interweb surfing (which, btw, is the only kind of surfing I will ever do), and apparently, drowning fruits in red wine is a thing. ¬†You can drown¬†blackberries, raspberries, cherries, figs, pears . . . pick a fruit, any fruit. ¬†Heck, I even found a recipe that drowns¬†cantaloupe in red wine. ¬†I know. ¬†I’m not sold on that one, either.

But really, all of these are just variations on the original drowning of fruit in red wine . . . Sangria!  (I have a killer sangria recipe, btw.)

Back to the Bordeaux Strawberries. ¬†For speed and simplicity, this recipe is a winner (though I’m still not convinced the tapioca is necessary). ¬†And you could use just about any red wine — you don’t have to use the Bordeaux you were planning on drinking with dinner. ¬†It’s light and delicious, but if I’m being honest, the Jos√© Andr√©s red wine syrup is better (well of course it is, it has six times the¬†sugar!).

Bon Appétit!

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