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Sauteed Strawberries In Cabernet Sauvignon And Black Pepper Sauce With Vanilla Ice Cream Recipe

by Global Cookbook

Ingredients

1 1/4 c. cabernet sauvignon 1 1/2 tsp cornstarch 6 Tbsp. sugar 1/4 x vanilla bean, halved lengthwise 1 Tbsp. unsalted butter

2 pt fresh strawberries, hulled, cut lengthwise into halves     Freshly grnd pepper 1 pt vanilla ice cream or possibly gelato 6 x fresh mint sprigs

Directions

1. Whisk 1/4 c. of the wine and cornstarch in small bowl; set aside. Combine remaining 1 c. wine, sugar and vanilla bean in medium saucepan. Heat to boil.
2. Whisk in cornstarch mix. Return to boil; cook till thickened. Set aside.
3. Heat butter in medium skillet over medium heat. Add in strawberries; cook 1 minute. Remove vanilla bean. Add in sauce and one turn of pepper mill. Heat to boil; remove from heat. Divide strawberries and sauce among serving bowls. Place scoop of ice cream in center of each bowl. Garnish with mint.
4. Makes 6 servings.

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