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TREAT: Strawberries in port with cr�me fra�che
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
TREAT: Strawberries in port with cr�me fra�che
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| Photo l Michael Persico |
While local strawberries have not yet appeared, millions of California's little jewels are flooding markets right now.� Pick up a few cheap quarts -- one to eat straight out of the carton, and one to macerate with a little booze for a fresh and sophisticated dessert.
Macerate means simply to soak, and usually refers to the soaking of fruits in liqueur.� This treat can be made with port, as I used here; substitute what you like or have on hand.� Excellent swaps would be dessert wine, champagne, amaretto or a liqueur like Grand Marnier.
Cr�me fra�che adds a tangy element and richness to the freshness of strawberries that yogurt and whipped cream lack.� Different brands of cr�me fra�che offer different flavors -- some are very creamy or buttery, some are more cheesy.� I used Vermont Butter & Cheese Company brand, $5 at both DiBruno Bros. locations, which has a soft nutty flavor and can be whipped into peaks for use in topping desserts.
After the jump, the technique for strawberries in port with cr�me fra�che.
Strawberries in Port with Cr�me Fra�che
(Serves 4 as a light dessert, or as a topping for pancakes or french toast)
Go Get This:
One quart strawberries
6 tbsp port (or champagne, amaretto, Grand Marnier or dessert wine)
1 and 1/2 tbsp sugar (any kind)
4 heaping tbsp cr�me fra�che
Now Do This:
Wash and hull the strawberries (slice off the green tops).
Halve the strawberries lengthwise, quarter very large berries.
Place halved berries in a Tupperware container, add port and sugar.� Stir well to combine. Cover tightly.
Refrigerate at least 6 hours or overnight, shaking container or stirring occasionally.
To Serve:
Spoon berries into 4 stemmed glasses, pour over some of the port liquid.
Top each portion with a heaping spoonful of cr�me fra�che.
Serve with a small glass of port or champagne.
Even better - at least in the summer - is to use enough port to completely cover the strawberries, then freeze it.
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