It has been a long time since I last bought or had any strawberries in the house, since the horrible incident of migrant slave labourers that were shot at by Greek farmers in the Southern Peloponnese here in Greece. I tend to avoid eating strawberries here in Greece unless I know that they do not originate from farmers that exploited these workers, and that makes most of the strawberries that I have eaten lately are frozen in nature and imported from elsewhere.
I was gifted some strawberries by a friend, and I couldn’t really throw them away. I also had a glass of red wine leftover (leftover wine, who would have thought!) so I thought I’d soak make this dessert. I first had this while I was in France a long, long time ago. Because of the heat, the alcohol evaporates away, and leaves behind the lovely wine flavour and it goes really well with the vanilla and strawberries.
You can serve this with ice cream (vanilla!) or some Greek yoghurt (like pictured above).
- 200g of strawberries, tops removed (where the leaves are attached)
- 1 glass of red wine
- 1 vanilla pod
- 1 tbsp of dark brown sugar
- 4 tbsps of caster sugar
- In a pot, gently heat the red wine, vanilla and sugars until the sugar has dissolved.
- Add the strawberries, and cover.
- Gently cook the strawberries, stirring occasionally until soft (you can easily stick a fork into the fruit without any resistance).
- Remove from heat, and leave to cool.