Strawberries in Barolo syrup with mascarpone

Click to follow
Indy Lifestyle Online

This is quick and simple, and is a useful dish in which to use those imported strawberries that so often taste disappointing on their own. The recipe gives the fruit a slightly spicy richness. Although mascarpone is actually cream cheese it reminds me of clotted cream – it's rich, thick and perfect with strawberries.

This is quick and simple, and is a useful dish in which to use those imported strawberries that so often taste disappointing on their own. The recipe gives the fruit a slightly spicy richness. Although mascarpone is actually cream cheese it reminds me of clotted cream – it's rich, thick and perfect with strawberries.

350-400g ripe strawberries

150ml Barolo wine

120g caster sugar

50ml water

1 small bay leaf

1 clove

1 small piece of cinnamon stick

200g mascarpone

Bring the Barolo, sugar, water, bay leaf, clove and cinnamon to the boil and simmer for 2 minutes. Remove from the heat and leave to cool. Strain.

Remove the leaves from the strawberries, put them into a bowl and pour the syrup over them. Leave to marinade in the fridge for a couple of hours.

Serve the strawberries in bowls with the syrup and a spoonful of mascarpone on top. Cantuccini biscuits would go well, too.

Comments