The Ponchatoula Strawberry Festival is a month away, April 11-13. Now entering their 43rd year, the Strawberry Festival is not to be missed. Since Louisiana Strawberries are in season, here is a wonderful recipe from Arnaud’s.
1 cup ruby port
1 cup red burgundy-style wine
½ orange, sliced
1 lime, sliced
1 cinnamon stick
½ cup granulated sugar
3 cups vanilla ice cream
3 cups sliced fresh strawberries
Lightly sweetened whipped cream
Six whole, perfect strawberries with their stems
Sprigs of mint
In a medium saucepan, combine the port and wine and place over medium-high heat. Bring to a boil, and then add the orange and lime slices, the spices and sugar. Return to a boil, then remove from the heat and cool for at least 30 minutes. Strain the sauce, cover and refrigerate until serving (the sauce will keep for up to two weeks).
To serve, place on scoop of ice cream in each 6 champagne glasses. Cover the ice cream with sliced strawberries and drizzle generously with the port sauce. Add a dollop of whipped cream, a whole strawberry and a sprig of fresh min for show. Serve at once.
Enjoy!!!
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