Sensational Seasonal Strawberries

Buying local, in season produce is fresher and more affordable, it also means less energy to produce and transport. I have decided to create a monthly recipe based on seasonal fruit and vegetables.

For June, strawberries are sweet and good value.  For my recipe - a comforting, rich fruit crumble, perfect for cold winter evenings.

I managed to make do with ingredients I already had in the pantry.  One special ingredient, a fortified Grenache adds to the richness and warmth of the dish.  I had a brief internal conflict of whether or not to drink the last of the bottle or to use it in the crumble.  I think I made the right decision as it really makes the dish.

You can use port or even a dessert wine (in this case use less sugar).  The Banished Fortified Grenache, aged 20 years was crafted in the beautiful McLaren Vale by Oliver's Taranga.  It is ambrosial and will warm you from the inside out, smooth and creamy with hints of caramel, stewed fruits, sweet toffee and a little spice.  If you visit the McLaren Vale I definitely recommend visiting Oliver's Taranga cellar door, a quaint, converted workers cottage, set amongst the gorgeous 100yr old vines.

The Banished Strawberry Crumble

Filling

500g strawberries, hulled, halved

1 tbsp cornflour

1/4 cup cane sugar

60ml The Banished Fortified Grenache

Topping

1 cup rolled oats or natural muesli mix

1 tbsp white Chia seeds

1/4 cup shredded coconut

1/4 cup pine nuts

1/3 cup locally produced honey

1/2 cup almond meal

1/3 cup cane sugar

pinch salt

100g butter, chilled and chopped

1. For topping combine oats, Chia seeds, coconut and nuts.  Spread on tray lined with baking paper and stir through honey until evenly coated.  Bake for about 10-15mins in 180°C oven.  Stir 3-4 times throughout to ensure even toasting

2. Reduce oven to 160°C and grease a medium baking dish

3. Combine cornflour and cane sugar in a medium bowl, add strawberries and toss until covered. Leave for 5mins.  Add fortified Grenache to strawberries.  Add to baking dish.

4.  Once toasted muesli mixture has cooled slightly, stir through almond meal, sugar and salt.  Add butter and rub in with fingers.  Pour over strawberries.

5. Bake for 45mins.  Serve with cream or ice-cream and extra coconut to decorate.

A perfect winter treat, balanced with sweetness, a little tart and a bit of bite from the warming fortified Grenache.

I would love to hear about your favourite winter comfort foods.

Until next time, stay warm.

Elise

xo