Strawberry Elixir


The Village Winery

by Liz Silva Hall

  • cup mascarpone cheese
  • 1/2 cup sugar
  • 2 cup quartered strawberries
  • 1 pkg. frozen strawberries (thawed and pureed)
  • 1 1/2 cups Legacy Pinot Noir
  • 1 tbsp vanilla
  • 2 tsp grated white chocolate


Take a large saucepan and over medium heat whisk together the wine, strawberry puree and 1/3 cup sugar. Bring to a boil and simmer gently until it’s reduced to 3/4 of a cup, roughly half an hour. Remove from the heat and add the vanilla, cover and chill for about an hour. You can do this step up to 3 weeks ahead and leave refrigerated. In a bowl stir the cheese and the remainder of the sugar together. In glass dishes layer the mascarpone mixture, then the berries, and finally the sauce. Garnish with the grated chocolate. If you make this first thing in the morning, allow chilling for about 6 hours in the fridge; the effect will be amazing! A refreshing glass of NM Strawberry White Zinfandel or KRC White Merlot will be the perfect partner for this dessert.