Georgess Melon And Wild Strawberries With Sweet Wine Recipes

DRUNKEN STRAWBERRIES

Steps:

• Rinse and drain strawberries, then pour them into a large bowl or container.
• Pour the bubbly wine over the strawberries, adding enough so that they're submerged. Cover and let the strawberries soak in the fridge for at least 1 hour, or overnight.
• Pour cane sugar into a bowl or onto a plate.
• Remove the strawberries from the fridge. One by one, pat the strawberries dry, coat in the organic cane sugar, and place on a serving plate.
• Enjoy immediately! The berries will get soggy if they sit for a couple of hours.

MELON AND BERRIES STEEPED IN RED WINE, SAUTERNES, BASIL, AND MINT

Steps:

• Prepare an ice-water bath; set aside. Tie the basil and mint in a small square of cheesecloth. In a small saucepan, combine the Sauternes, red wine, sugar, vanilla bean, and mint-basil bundle. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from heat; transfer to the ice bath. Chill until lukewarm. Add the melon, strawberries, and blackberries; transfer to a large bowl. Cover; place in the refrigerator for 4 to 6 hours.
• To serve, remove the vanilla bean. Stir in the raspberries. Transfer the mixture to 4 bowls. Drizzle about 2 tablespoons champagne over each, and garnish with currants, if desired, and mint.

GEORGES'S MELON AND WILD STRAWBERRIES WITH SWEET WINE

Steps:

• Using a stainless-steel knife, cut melons in half, creating a sawtooth edge. Scoop out seeds and stringy fibers. Using a melon baller, scoop flesh from melons. Place melon balls in a large bowl, and sprinkle with sugar. Add wine, lemon juice, and basil. Cover with plastic wrap, and transfer to refrigerator to macerate for 2 hours. Scrape remaining melon from shells until smooth, creating bowls. Cover with plastic wrap, and refrigerate until ready to use.
• Spoon macerated melon balls into shells. Top with strawberries and raspberries. Garnish with mint, and serve immediately.