I was here (for 7 hours!) waiting for the guys from the cable company to come and change my phone service and internet. So frustrating!.... and I couldn't leave to go to the grocery store. I ended up eating leftovers but still craved the act of "creating" something. This is where that endeavor led me...
- I used the madagascar vanilla beans, which are reportedly the sweetest and most pungent.
- The wine I used was a Napa Valley Claret, but any light to medium body wine would be fine. By the time the syrup has reduced, the alcohol is gone.
- This probably only makes enough syrup for two people.. but then again, it looks like something that you might serve for an intimate dinner for two!
- Red wine and sugar to a small saucepan and heat over medium heat; stirring until sugar is melted.
- Split a vanilla bean lengthwise with a sharp knife and scrape out the vanilla specks. Add the vanilla specks and the whole pod into the wine.
- Let the wine simmer or at most a light rolling boil for several minutes until the syrup reduces. It should get to the point where it will coat a spoon.... and will taste yummy!
- While syrup is cooking, melt the chocolate coating in a microwave safe bowl for 35 seconds at a time, stirring after each time. After it melts, dip the strawberries and let them dry on wax paper.
- Make the "white" chocolate curls by using a vegetable peeler along the edge of the candy block. Use the tines of a fork or a toothpick to lift curls, as they are very fragile.
- Spoon some of the wine syrup on a plate and top with strawberries. Garnish with an additional drizzle of syrup and white chocolate curls.
- Serve immediately as syrup will really get thick pretty quickly.