In Bordeaux, where châteaus and vineyards abound, a typical dessert is fresh straw­berries sliced into a red wine glass and then topped with a great Bordeaux. Here, that regional tradition is adapted to make it more dessert-like. If you're pressed for time, do as the Bordelais do--quick and easy.

Susan Herrmann Loomis
Recipe by Cooking Light June 2016

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Credit: Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

hands-on:
21 mins
total:
21 mins
Yield:
Serves 4 (serving size: 1/2 cup berries and 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine wine, 2 tablespoons sugar, and tapioca in a saucepan over medium heat. Cook 7 minutes or until tapioca dissolves and mixture is slightly thickened, stirring frequently with a whisk. Remove from heat; stir in 1 1/2 teaspoons vanilla. Pour mixture into a small bowl set into a large bowl of ice water; cool to room temperature.

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  • To prepare berries, combine berries, 3 tablespoons sugar, and 2 teaspoons vanilla in a bowl; let stand 15 minutes, stirring occasionally.

  • Divide berry mixture among 4 red wine glasses. Pour sauce over berries.

Nutrition Facts

221 calories; fat 0.3g; mono fat 0.1g; poly fat 0.2g; protein 1g; carbohydrates 31g; fiber 2g; iron 1mg; sodium 6mg; calcium 28mg; sugars 23g; added sugar 16g.
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