Louisiana-grown strawberries are sweet, plump and succulent. When they are in season it is a shame to order anything else. Strawberries Arnaud celebrates them in a simple and refreshing recipe designed to crown any meal.
• 1 cup ruby port
• 1 cup red burgundy-style wine
• ½ orange, sliced
• 1 lime, sliced
• 1 cinnamon stick
• ½ cup granulated sugar
• 3 cups vanilla ice cream
• 3 cups sliced fresh strawberries
• Lightly sweetened whipped cream
• Six whole, perfect strawberries with their stems
• Sprigs of mint
In a medium saucepan, combine the port and wine and place over medium-high heat. Bring to a boil, and then add the orange and lime slices, the spices and sugar. Return to a boil, then remove from the heat and cool for at least 30 minutes. Strain the sauce, cover and refrigerate until serving (the sauce will keep for up to two weeks).
To serve, place on scoop of ice cream in each 6 champagne glasses. Cover the ice cream with sliced strawberries and drizzle generously with the port sauce. Add a dollop of whipped cream, a whole strawberry and a sprig of fresh mint for show. Serve at once.