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Categories:
port wine wine cinnamon cloves vanilla bean split nutmeg peppercorns cracked lemon zest lemon juice sugar boysenberries raspberries blueberries strawberries pints strawberries heavy whipping cream sour cream
Viewed: 61 - Published at: 4 years agoIngredients
- 2 cups port wine wine
- 3 inch cinnamon sticks
- 2 Whole cloves
- 1 each vanilla bean split/scraped
- 18 teaspoon nutmeg freshly grated
- 12 Whole peppercorns cracked
- 1 teaspoon lemon zest grated
- 2 tablespoons lemon juice
- 13 cup sugar
- 1 cup boysenberries
- 1 cup raspberries
- 2 cups blueberries
- 2 cups strawberries
- 2 pints strawberries
- 2 cups heavy whipping cream
- 1 cup sour cream
Method
- To prepare port wine syrup: in a shallow pan combine port with rest of ingredients, except berries.
- Bring to a boil over high heat and reduce to 1 cup, which will take about 20 minutes.
- Remove from heat and let stand for 15 minutes.
- Strain into medium bowl.
- Add half boysenberries and raspberries and crush fruit with the back of a large spoon.
- Stir in remaining berries, except strawberries.
- Cover and chill for 2 to 3 hours or overnight.
- Just before serving, slice strawberries and stir them into fruit mixture.
- Spoon into glass bowls or goblets.
- To prepare fool: reserve several perfect strawberries for garnish.
- Hull remaining berries, slice through the stem end, and place in a nonreactive bowl.
- Pour warm syrup through strainer over berries, crushing fruit gently with a fork.
- Set aside for 30 minutes at room temperature or 1 hour in refrigerator.
- When ready to serve, beat heavy cream to soft peaks and mix in sour cream.
- Remove berries from liquid with slotted spoon and carefully fold them into cream.
- Spoon a small puddle of Port Wine Syrup onto individual dessert plates or into wine goblets and top with cream and berries.
- Drizzle a little syrup over cream and garnish with reserved strawberries.
