Yield: Yields 4 cups.
For macerating strawberries, pick a red wine with ripe berry flavors. At the winery, we serve these with polenta cheesecake, but they’re just as good topped with sweetened whipped cream, spooned over vanilla ice cream, or just served with a crisp cookie.
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Glorious! I used a white zinfandel, and served it with premium vanilla ice cream and a generous amount of fresh mint as a garnish.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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