Merlot Strawberries with Vanilla Cream
James Carrier
Yields Makes 8 servings
Notes: You can make the mascarpone cream up to 2 days ahead; cover and chill. Whisk briefly before serving. You can poach the strawberries up to 4 hours ahead; let stand at room temperature. Instead of mascarpone, you can top strawberries with whipped cream.

How to Make It

Step 1
1

Combine mascarpone, cream, and 2 tablespoons sugar; scrape seeds from vanilla bean into mixture (reserve pod). Beat with a mixer on low speed until soft peaks form. Cover and chill.

Step 2
2

In a 4- to 6-quart pan over medium heat, frequently stir wine, lemon juice, remaining sugar, and vanilla bean pod until mixture is simmering, about 12 minutes. Remove from heat; stir in strawberries. Let cool about 1 hour.

Step 3
3

Ladle strawberries and liquid into wineglasses or goblets (at least 8 oz.). Top with mascarpone cream.

Ingredients

 8 ounces mascarpone cheese (see notes)
 1/2 cup whipping cream
 2/3 cup sugar
 1 vanilla bean, split lengthwise
 2 1/2 cups Merlot or other dry red wine
 1 teaspoon lemon juice
 6 cups sliced strawberries

Directions

Step 1
1

Combine mascarpone, cream, and 2 tablespoons sugar; scrape seeds from vanilla bean into mixture (reserve pod). Beat with a mixer on low speed until soft peaks form. Cover and chill.

Step 2
2

In a 4- to 6-quart pan over medium heat, frequently stir wine, lemon juice, remaining sugar, and vanilla bean pod until mixture is simmering, about 12 minutes. Remove from heat; stir in strawberries. Let cool about 1 hour.

Step 3
3

Ladle strawberries and liquid into wineglasses or goblets (at least 8 oz.). Top with mascarpone cream.

Merlot Strawberries with Vanilla Cream