Another strawberry dessert, another red wine reduction. This is called strawberries in spiced syrup, and that's basically what it is. Spices involved here include saffron, cinnamon, vanilla, and black pepper - what caught my eye in this recipe was saffron because, of course, I have quite a few strands of saffron from my recent purchase -, and all are blended into red wine along with sugar and zest of orange. Another fool-proof easy-peasy recipe. But I was a bit nervous.
Maybe not that nervous, but I did feel ambivalent. Put simply, I don't care for cooked strawberries. I am positively bitter about the prevalence of strawberry jams/preserves in this world. As far as I am concerned, English scones may possibly be the only acceptable use for strawberry jam; but even there, I'd choose another kind such as raspberry whenever I have an option.
Even so, I did cook my strawberries in the wine for five minutes over high heat, following the instructions.
Cooled and then chilled in the further-reduced wine syrup, my strawberries were served with ice-cream, as suggested in the recipe. What I found was - well, this could be an exception... they tasted okay. Not bad at all. Quite dainty, actually. Probably thanks to the spiced wine, the berries didn't really have that peculiar taste of cooked strawberries (if you know what I mean), and went particularly well with the vanilla ice-cream.
This time saffron wasn't really pronounced in the presence of a stronger spices namely cinnamon. I wouldn't mind making this again though, while the strawberry season lasts. (Actually, I am set to try a couple other strawberry recipes in this season. Busy!)