---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 6 servings
       2 qt Ripe strawberries
     1/2    Bottle fruity, pinot noir
            -red wine
       4 tb Balsamic vinegar
     1/2 c  Granulated sugar (or to
       4    Sprigs of mint for garnish
   Wash the strawberries and pat dry with paper towels.
   Remove the hulls and stems. Invert on paper towelling
   to drain for 1/2 hour at room temperature.
   Cut the berries in halves or quarters depending on
   size. Transfer to a glass bowl. Pour the wine and the
   balsamic vinegar over the strawberries.
   Add sugar to balance the flavor of the strawberries.
   Refrigerate for 2 hours, stirring about every half
   hour. Spoon the strawberries with a little bit if the
   juices into a shallow bowl. Garnish with mint. Serve
   with a fork and dessert spoon.
   From Chef Jimmy Schmidt, Owner/Chef Rattlesnake Club,
   Tres Vite, Cocina Del Sol; Detroit, Southfield,
   Busters Bay, Orchard Lake