Merlot Strawberries with Vanilla Cream

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.

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

Step 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

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

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 319Calories from Fat 48

% Daily Value *
Total Fat 17g27%

Saturated Fat 11g56%
Cholesterol 40mg14%
Sodium 24mg1%
Total Carbohydrate 27g9%

Dietary Fiber 3g12%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Merlot Strawberries with Vanilla Cream