Poached Strawberries

I poached these strawberries in vinho verde the first time and dry white vermouth the next. I imagine, perhaps increasing the sugar, you could poach them in fresh grapefruit juice, too.

The key step in this process is to continually collect and reduce the poaching syrup after the berries have cooked. You store the berries in this syrup as it cools. Use any extra syrup to flavor lemonade or a glass of sparkling water or wine.

1 pound strawberries, trimmed and halved if extra large
3/4 cup white wine, dry vermouth, or the like
1/2 cup sugar
2 large sprigs of tarragon
1 teaspoon black peppercorns

Place the strawberries in a wide-bottom pot, no more than 2 layers deep. Add the wine, sugar, tarragon, and peppercorns.

Cover and cook at a low simmer, swirling the pan occasionally to make sure the sugar dissolves without burning. Cook until the berries are tender, plump, and have darkened, about 7 minutes. The syrup will have turned beet red.

Place a fine mesh strainer over a bowl or heatproof container. Pour the strawberries into the strainer, then return the poaching liquid to the pot, using a rubber spatula to transfer as much of the liquid back to the pot as you can.

Keep the strainer suspended over the bowl to collect the poaching liquid as the strawberries sit. Keep an eye on the bowl, so you can continually add this liquid back to the pot as it accumulates.

Meanwhile, slowly reduce the strained poaching liquid over low heat until it reduces to a syrup and coats the back of a spoon, 15 - 20 minutes. Turn off the heat, then place both the syrup and strained strawberries back in the bowl. The berries will be submerged.

Let cool to room temperature before storing. Keep in the refrigerator for up to 2 weeks. Serve cold.