2 cups spicy red wine, preferably a tempranillo from Madrid
1/4 cup sugar
1 bay leaf
Zest of 1 lemon
Zest of 1 orange
1 cinnamon stick
Freshly ground black pepper
1 pint fresh strawberries, hulled and halved
Fresh mint leaves, for garnish
Edible flowers, optional, for garnish
1. In a medium saucepan, combine the wine, sugar, bay leaf, lemon and orange zests, cinnamon, and a couple of grindings of pepper from a pepper mill. Bring to a boil over high heat, then reduce the heat to low and simmer the mixture until it is reduced by two-thirds — about 20 minutes. The syrup should have the consistency of honey and coat the back of your spoon.
2. Strain the syrup through a fine-mesh strainer, discarding the solids.
3. Spoon the strawberries into bowls and drizzle with the syrup. Garnish with mint leaves and edible flowers, if you like.
Adapted from Made In Spain: Spanish Dishes for an American Kitchen by Jose Andres with Richard Wolffe.
Nutrients per serving: 189 calories, 1g protein, 26g carbohydrates, 4g fiber, 0G fat, 0mg cholesterol, 0mg sodium.