Another gem from Isaac’s cousin Ivan, this recipe came back to Ireland with him from France in the late 1980s after he spent a few months learning French in Tours. The ripe red berry and sweet black cherry notes from Burgundy’s Pinot Noir wines work so well with strawberries. Pinot Noirs from other parts of the world will be successful here, too.
Ingredients
- 3 oz (75 g) caster or granulated sugar
- 5 fl oz (150 ml) light, fruity red Burgundy, other Pinot
- Noir or maybe a Beaujolais
- 11 oz (300 g) strawberries, sliced
How to Make It
- Place the sugar and 100 ml (3½fl oz) water in a saucepan on a medium heat. Stir together until just dissolved, then allow to cool for a few minutes.
- Next, stir in the Burgundy and chill in the fridge for at least 2 hours. Add the sliced strawberries and leave for a further 2 hours in the fridge before serving.
