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Recipes - Desserts

Sautéed Strawberries in Cabernet Sauvignon & Black Pepper Sauce with Vanilla Bean Ice Cream

Sautéed Strawberries in Cabernet Sauvignon and Black Pepper Sauce with Vanilla Bean Ice Cream Photo

Serves 4

Sacristan cookies

  • 10 ounces - puff pastry, made with unsalted butter
  • 1/2 cup - clear crystallized sugar or sanding sugar
  • 1/2 cup - finely chopped almonds
  • 1 - egg yolk
  • 1 tbsp - water

To Make the Cookies,

  1. Preheat oven to 350¾. On floured board, roll pastry out into 12” by 5” rectangle, 1/8” thick.
  2. Refrigerate until solid, about 30 minutes.
  3. Line small baking sheet with parchment paper.
  4. Set aside. In bowl, mix together sugar and almonds. In another bowl, combine egg yolk and water to make egg wash.
  5. Brush wash over pastry.
  6. Sprinkle half of sugar mixture over pastry, then turn pastry over and brush second side with wash.
  7. Sprinkle with remaining sugar mixture.
  8. Trim edges of dough so square, then cut lengthwise into 1/2” strips to make 8 or 9 cookies.
  9. Take each strip and gently twist from both ends about 4 times.
  10. Place sticks on parchment paper 1-1/2” apart.
  11. Refrigerate until dough sets, about 30 minutes.
  12. Bake for 20 minutes or until puffed and golden brown.
  13. Transfer to rack and cool.

Cabernet Sauvignon and Black Pepper Sauce

  • 1-1/4 cups - Cabernet Sauvignon
  • 6 tbsp - sugar
  • 1/4 - vanilla bean, halved lengthwise
  • 1-1/2 tsp - cornstarch
  • small pinch - freshly ground pepper
  • 1 tbsp - unsalted butter
  • 4 cups - fresh strawberries, hulled and cut lengthwise into quarters or halves
  • 1 pint - vanilla bean ice cream
  • 6 sprigs - fresh mint
  • Confectioner's' sugar for dusting

To Make The Sauce,

  1. Combine 1 cup of wine, sugar, and vanilla bean in medium saucepan
  2. Bring to a boil
  3. Whisk remaining 1/4 cup of wine with cornstarch
  4. Remove sauce from heat and whisk in cornstarch mixture
  5. Return pan to high heat and bring back just to boil.  Set aside
  6. Pepper should be added at last minute

To Serve,

  1. Dust cookies with icing sugar
  2. Melt butter in medium sauté pan over medium heat, add strawberries and sauté for 1 minute
  3. Add sauce and pepper.  Bring just to boil
  4. Remove from heat and divide strawberries and sauce among 4 serving bowls. 
  5. Place small scoop of ice cream in each bowl.  Lay 1 cookie across each bowl.  Put a sprig of mint on ice cream.
Dettson

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EnerSmart™ magazine is published by Union Gas Limited, a Spectra Energy Company, and has 600,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the EnerSmart™ magazine are available upon request from Union Gas. Contents may not be reprinted without written permission of Union Gas. All rights are reserved. Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.