Strawberry and Sweet Wine Gelées with Candied Pistachios Recipe

Strawberry and Sweet Wine Gelées with Candied Pistachios Recipe

How To Make Strawberry and Sweet Wine Gelées with Candied Pistachios

A tasty dessert snack, these sweet wine gelees are packed with the flavors of real strawberries. Topped with maple-coated pistachios for a crunchy finish.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 3ptstrawberries
  • ½cupsugar
  • 1cupwater
  • ¾cupsweet dessert wine
  • 1tbspunflavored gelatin
  • ¼cupunsalted shelled pistachios
  • 1tsppure maple syrup


  1. In a medium saucepan, combine the chopped strawberries with the sugar and coarsely mash with a potato masher

  2. Let the strawberries stand for about 20 minutes until they release their liquid.

  3. Meanwhile, prepare an ice-water bath and set a medium bowl in it.

  4. Add the water to the crushed strawberries and bring to a boil, then simmer over moderate heat for about 5 minutes until the strawberries are softened.

  5. Stir in the dessert wine and strain through a fine sieve set over the bowl in the ice bath, pressing lightly on the solids

  6. Stir occasionally for about 5 minutes until chilled. Wipe out the saucepan and return the strawberry liquid to it.

  7. Sprinkle the gelatin over the strawberry liquid and let stand for 5 minutes.

  8. Set six ½-cup ramekins on a rimmed baking sheet. Spoon the sliced strawberries into the ramekins.

  9. Cook the strawberry liquid over moderate heat for about 2 minutes just until very warm and the gelatin has completely dissolved.

  10. Ladle the liquid over the sliced strawberries and refrigerate until firm, at least 6 hours or overnight.

  11. Meanwhile, preheat the oven to 400 degrees F.

  12. On a small, lightly oiled rimmed baking sheet, toss the pistachios with the maple syrup until coated.

  13. Spread the pistachios in an even layer and bake for 3 minutes, or until glossy. Let cool completely, then coarsely chop the nuts.

  14. To unmold the gelées, 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 gelées.

  15. Sprinkle the strawberry gelées with the candied pistachios and serve


  • Calories: 177.72kcal
  • Fat: 2.86g
  • Saturated Fat: 0.31g
  • Monounsaturated Fat: 1.30g
  • Polyunsaturated Fat: 0.98g
  • Carbohydrates: 34.28g
  • Fiber: 4.10g
  • Sugar: 27.42g
  • Protein: 3.25g
  • Sodium: 7.13mg
  • Calcium: 38.07mg
  • Potassium: 340.32mg
  • Iron: 0.99mg
  • Vitamin A: 2.86µg
  • Vitamin C: 105.25mg
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