Strawberry Beaujolais

== Description ==
Serving Suggestions: Spoon over: ice cream; pound or angel food cake; pancakes, waffles or French toast; fresh melon wedges; roast duck, chicken, goose or game hens.
* Makes about 2 cups sauce 
== Ingredients ==
* 1½ cups sugar
* ½ cup water
* ½ teaspoon nutmeg
* 1 cinnamon stick
* 4 black peppercorns, cracked
* 2 whole cloves 
* 1 bottle (750 milliliters) Beaujolais wine
* 2 pint baskets California strawberries, stemmed and sliced 
== Directions ==
# To make caramel: in heavy 2- to 3-quart stainless steel saucepan mix all ingredients except wine and strawberries.
# Place over medium-high heat and stir until sugar dissolves.
# Then cook without stirring until mixture is a medium amber color.
# Be careful not to burn (once mixture begins to color, it will darken quickly) 
# Remove from heat and immediately pour in wine.
# Be careful, as mixture will boil up and spatter.
# Return saucepan to medium-high heat and cook, stirring occasionally, until caramel is dissolved.
# Then continue to cook until volume of mixture is reduced by one-third (you should have about 2 cups) 
# Divide mixture between 2 large skillets; bring to boil.
# Add half the strawberries to each.
# Cook over medium heat until syrup is thickened and strawberries are transparent, 15 to 20 minutes.
# Cool. 
Category:Sauce Recipes
Category:Beaujolais Recipes
Category:Strawberry Recipes