Lauraine Jacobs

Food Writer and Author of Delicious Books

Lauraine’s blog

16 December 2014


  • 2 punnets strawberries
  • 1 vanilla bean
  • 4 tbsp sugar
  • 1 cup pinot noir
  • 1 large orange
  • 1 cup Greek yogurt
  • 8 mint leaves, sliced thinly

Remove the tops from the strawberries and cut each in half. Place the vanilla and sugar in a pan with the pinot noir and over gentle heat dissolve the sugar. Add the strawberries and bring to a very gentle simmer. Allow the berries to cook for 3-4 minutes, then remove from the heat.

Chill in the refrigerator. When ready to serve, peel the orange, removing all the white pith and cut into segments or small pieces. Add the orange to the stewed strawberries in the syrup and spoon servings into small glass dishes.

Spoon a little yogurt on top and decorate with the sliced mint.

Serves 4 Wine match; late harvest riesling

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