Directions:
To make strawberry sauce, heat oven to 350°F. In blender, puree 11⁄2 cups strawberries; strain through a fine-mesh strainer, pushing on strawberry puree with a spoon. Combine puree with remaining strawberries and sugar. Slit vanilla bean lengthwise and scrape out seeds; add bean and seeds to strawberry mixture. Let stand 10 minutes.
Remove vanilla bean and transfer mixture to shallow baking dish large enough to hold strawberries in one layer. Roast in oven about 20 minutes or until strawberries are cooked and juices have reduced to syrup.
To make chocolate sauce, in a saucepan bring sugar and water to boil. Reduce heat and simmer until sugar dissolves. Add cream and chocolate. Cook over low heat, stirring until chocolate melts. Remove from heat; add wine.
Spoon 2 tablespoons chocolate sauce in bottom of each of 6 sundae glasses.
Add 3⁄4-cup scoop ice cream; top with 2 tablespoons strawberry sauce. Repeat layers. Top with 1⁄4 cup fresh strawberries. Makes 6 sundaes. (Recipe and photo from Black Opal Wines, California Strawberry Commission)
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