With it being the summer season everywhere in the States (except here in Seattle, where it’s been averaging 60 degrees F), I thought it best to provide a quick little salad that one can use for whatever cookout/barbecue you may be heading to in the next few weeks. Added bonus? The use of Marsala wine as a means of maceration. Wine makes everything better.
And it’s easy to boot. I mean really; look at the instructions! Salads are often the easiest of recipes. Thank god for that sometimes.
- 1/2 lb strawberries, sliced
- 1/2 lbs cherries, pitted and sliced
- 1/2 lb apricots, sliced
- Zest of 1 orange
- 1/4 cup Marsala wine (you can use other dessert wines if desired, but try for the Marsala if available)
- 3 Tbsp sugar
- 1 tsp vanilla extract
- 1/3 cup pistachios
In a large bowl, combine the strawberries, cherries and apricots. Allow to sit for 30 minutes.
Meanwhile, combine the zest, sugar, vanilla, and wine. Stir until the sugar has dissolved.
Pour wine/syrup over the fruit. Let sit at room temperature for 1 hour.
Serves 4
