Strawberries With Marsala Recipes
STRAWBERRIES WITH MARSALA AND LEMON SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 2h1m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the sauce: In a small saucepan, combine the wine, sugar, lemon zest, and lemon juice over medium-high heat. Bring the mixture to a simmer, stirring constantly until the sugar has dissolved. Cook until the liquid has reduced by half, 25 minutes. Remove the pan from the heat and stir in the nutmeg. Allow the sauce to cool for 30 minutes. Refrigerate for at least 1 hour before serving (can be made 3 days in advance).
- To serve: Scoop the gelato into 4 dessert bowls and arrange the strawberries on top. Drizzle with the sauce and top with the crushed cookies.
STRAWBERRY, MASCARPONE AND MARSALA BUDINI
Creamy Italian parfait layered with marsala soaked strawberries. This recipe came from the March 2003 issue of Bon Appetit.
Provided by sunny_day
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl.
- Stir gently until well blended.
- Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend.
- Cover mascarpone and berry mixtures; refrigerate 30 minutes.
- Place 2 tablespoons crumbled cookies in each of 6 goblets.
- Divide strawberry mixture with juices among goblets.
- Top berries with mascarpone mixture, then remaining cookies.
- Cover and chill at least 30 minutes and up to 2 hours.
Nutrition Facts : Calories 85.7, Fat 3, SaturatedFat 1.7, Cholesterol 10.3, Sodium 4.3, Carbohydrate 12.4, Fiber 1.4, Sugar 9.8, Protein 0.7
CHEF JOHN'S ZABAGLIONE
In this classic Italian dessert, sweet, juicy fruit is enveloped in a rich but impossibly light custard.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 2
Number Of Ingredients 5
Steps:
- Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
- Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
- Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
- Spoon custard over the strawberries. Serve while custard is still warm.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 26.8 g, Cholesterol 307.3 mg, Fat 6.7 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 15.1 mg, Sugar 23.2 g
STRAWBERRY, MASCARPONE, AND MARSALA BUDINI
Categories Dessert No-Cook Kid-Friendly Strawberry Marsala Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl. Stir gently until well blended. Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes.
- Place 2 tablespoons crumbled cookies in each of 6 goblets. Divide strawberry mixture with juices among goblets. Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.
- *Mascarpone (Italian cream cheese) and amaretti cookies are available at Italian markets and many supermarkets.
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STRAWBERRY MARSALA COBBLER - VIKALINKA
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- Preheat oven to 375F/190C. Hull and slice the strawberries. Combine the brown sugar and cornstarch, then mix with the strawberries. Set aside.
- In a large bowl combine the flour, baking powder, sugar and salt, then cut in the cold cubed butter with a pastry blender or a fork until the mixture resembles coarse crumbs. Add ground almonds and milk, then mix just until the dough comes together. Turn it out on a floured surface and shape into a rectangle 1 inch thick. Then cut into 12 square biscuits.
- Turn the prepared strawberries into an 9-inch baking dish or a skillet, sprinkle with the Marsala wine if using. Then top with the biscuits. Brush the biscuits with the heavy/double cream and sprinkle with sugar. Bake in the preheated oven for 40-45 minutes until the biscuits are golden.
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