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Cooking With Wine
Rubies On Ice
by Liz Silva Hall
2 cups mascarpone cheese
1 1/2 cups fresh strawberries
Mint leaves
2 pkgs frozen raspberries (thawed)
1 vanilla pod (for sauce)
4 tbsp sugar
1/2 cup fresh raspberries
3 cups KRC Pinot Noir (for sauce)
3/4 cup sugar (for sauce)Preparation:
Quarter fresh strawberries so they are ready to go. In a blender puree the thawed raspberries. In a fairly large saucepan, bring to a boil over medium heat the wine, the pureed raspberries, vanilla pod and sugar. Boil for about 30 minutes until mixture is reduced to half. Remove from heat and allow it to cool. Once the mixture is cooled, place in fridge and chill for about 1 hour. Stir together the cheese and sugar in a medium size mixing bowl. In 8 large margarita glasses layer ingredients as follows: mascarpone mixture on the bottom, then the berries and wine sauce, finish with a dollop of the cheese mixture and a mint leaf. If you have any strawberries left over you can add quarter piece on the top.
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