An elegant dessert that makes the most of ripe seasonal fruit
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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Published
Breton strawberries in wine syrup, or Fraises Mam Goz, is a simple but beautiful dessert for summer.
Requires 30 minutes to 2 hours to marinate
Overview
Prep time
5 mins
Cook time
10 mins
Serves
6
Ingredients
- 150ml red wine
- 100g granulated sugar
- 1 tbsp orange flower water (or to taste)
- 700g strawberries, hulled and halved
- crème fraîche, to serve
Method
Step
Put 150ml red wine and 100g granulated sugar into a saucepan with 150ml water and bring to the boil, stirring a little to help the sugar dissolve.
Step
Boil for seven minutes.
Step
Leave to cool completely then add 1 tbsp orange flower water (or to taste).
Step
Pour the syrup over the 700g hulled and halved strawberries and set aside for anything from half an hour to two hours – don’t leave them overnight as they soften too much.
Step
Serve with crème fraîche.