Along the Grapevine


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A Dessert of Wine and Roses

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This is a dessert I have been thinking about for some time, but had to wait for wild strawberries to be in season. It has taken me a couple of weeks to collect the berries, about half a cup which I picked every time I was out weeding, and popped them in the freezer until I had enough.

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This is a super light dessert – a perfect finale to a rich dinner. It contains wine, fruit and sugar. All sorts of variations could be tried, and strawberries are not essential – any other fruit would do. It consists of three simple parts: a mixture of unsweetened apple sauce and wine; a jelly made of rose scented geranium syrup with strawberries; some kind of garnish.

For the base I used apple sauce made from last year’s feral apples and a dry red wine. I mixed 1 part of wine with 2 parts apple sauce.

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The jelly was made from a simple syrup made from a ratio of 2:1 sugar and water mixture boiled with the addition of the rose geranium. Rosewater to taste is a possible alternative. I added the strawberries to the jelly and when set, cut it in small cubes. This is the sweet part of the dessert. Spoon applesauce/wine mixture into individual bowls alternately with cubes of jelly.

As a garnish, I made a granita from watermelon and more rose syrup. This was done by blending some fresh, ripe watermelon with syrup according to how sweet you want it. I processed it in an ice cream maker, but it can also be done just by scraping with a fork several times during the freezing process.

I am bringing this to Fiesta Friday #73, and hope that some of the guests will be inspired by this simple, delicious and romantic dessert.

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Related posts:

Olive oil ice cream with balsamic wild strawberries

Wild greens and strawberries with chocolate balsamic dressing

Wild apple and rose geranium jelly