Fresh strawberries 200g (7oz), hulled and halved or quartered
Pour the wine into a small saucepan. Add the sugar and vanilla pod. Heat slowly, stirring, until the sugar has dissolved, then increase the heat and boil for about 8 minutes until the wine has reduced by half and thickened to a syrup. Leave to cool.
Remove the vanilla pod (see tips).
Just before serving, toast the waffles according to the pack’s instructions and keep warm. Whip the cream until soft peaks form.
To serve, top the waffles with a dollop of cream, scatter the strawberries on top and pour over the wine sauce.
Vanilla pods are expensive, but they can be used more than once. After using, rinse well then pat dry with kitchen paper. Leave to dry, lightly covered with greaseproof paper, until no longer sticky. Store in an airtight container. If you have scraped out the seeds to use in a recipe, the pod can still be re-used in this way, though the flavour will be milder. Alternatively, rinse and thoroughly dry the pod then chop into small pieces and mix into a small jar of caster sugar. Leave for a month, shaking every few days, before using as vanilla-scented sugar. If you don’t drink red wine very often, you can buy a small (187ml) bottle to use in this recipe. This recipe works well with any fresh berries or a combination of berries and seedless grapes. Whisk any remaining cream with elderflower (or another flavour of your choice) cordial and a little icing sugar and serve with poached fruit, such as gooseberries or rhubarb.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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