Strawberry And Sweet Wine Gelées With Candied Pistachios

1. 1

   In a medium saucepan, combine the chopped strawberries with the sugar and coarsely mash with a potato masher. Let the strawberries stand until they release their liquid, about 20 minutes. Meanwhile, prepare an ice-water bath and set a medium bowl in it.

2. 2

   Add the water to the crushed strawberries and bring to a boil, then simmer over moderate heat until the strawberries are softened, about 5 minutes. Stir in the dessert wine and strain through a fine sieve set over the bowl in the ice bath, pressing lightly on the solids. Stir occasionally until chilled, about 5 minutes. Wipe out the saucepan and return the strawberry liquid to it. Sprinkle the gelatin over the strawberry liquid and let stand for 5 minutes.

3. 3

   Set six 1/2-cup ramekins on a rimmed baking sheet. Spoon the sliced strawberries into the ramekins. Cook the strawberry liquid over moderate heat just until very warm and the gelatin has completely dissolved, about 2 minutes. Ladle the liquid over the sliced strawberries and refrigerate until firm, at least 6 hours or overnight.

4. 4

   Meanwhile, preheat the oven to 400u00b0. On a small, lightly oiled rimmed baking sheet, toss the pistachios with the maple syrup until coated. Spread the pistachios in an even layer and bake for 3 minutes, or until glossy. Let cool completely, then coarsely chop the nuts.

5. 5

   To unmold the gelees, run a thin knife around the inside of the ramekins. Dip each ramekin in a bowl of boiling water for 5 seconds, then invert the ramekins onto plates to release the gelees. Sprinkle the strawberry gelees with the candied pistachios and serve.

6. 6

   Make Ahead: The candied pistachios can be stored in an airtight container for up to 5 days. The gelees can be refrigerated for up to 2 days in their ramekins. Unmold the gelees just before serving.

* Per serving · 4 servings · Values may vary.