Strawberries and Claret
Ingredients
Directions
Chill the strawberries in ice until almost frozen.
Sprinkle the strawberries generously with sugar.
Pour claret over the sugared strawberries before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Strawberries
- Provide the fruit base, whose cell structure softens and releases juice when sugared.
- Sugar
- Draws juice out of the strawberries and sweetens the dish.
- Claret
- Adds acidity, tannin and wine aroma that contrast with the sweet fruit.
The step that matters
Chilling the strawberries until almost frozen. Cold firms the fruit so it stays crisp and holds its shape, while sugar draws out juice more slowly. Letting them warm too far softens them before the wine is added.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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