Recipe of the Week: Strawberries Arnaud
Louisiana-grown strawberries are sweet, plump and succulent. When they are in season it is a shame to order anything else. Strawberries Arnaud celebrates them in a simple and refreshing recipe designed to crown any meal.
- 1 cup ruby port
- 1 cup red burgundy-style wine
- ½ orange, sliced
- 1 lime, sliced
- 1 cinnamon stick
- ½ cup granulated sugar
- 3 cups vanilla ice cream
- 3 cups sliced fresh strawberries
- Lightly sweetened whipped cream
- Six whole, perfect strawberries with their stems
- Sprigs of mint
In a medium saucepan, combine the port and wine and place over medium-high heat. Bring to a boil, and then add the orange and lime slices, the spices and sugar. Return to a boil, then remove from the heat and cool for a t least 30 minutes. Strain the sauce, cover and refrigerate until serving (the sauce will keep for up to two weeks).
To serve, place on scoop of ice cream in each 6 champagne glasses. Cover the ice cream with sliced strawberries and drizzle generously with the port sauce. Add a dollop of whipped cream, a whole strawberry and a sprig of fresh min for show. Serve at once.