In this decadent dessert, a homemade citrus port sauce is drizzled over ice cream and strawberries and served in champagne glasses.
1 C. ruby port 1 C. red burgundy-style wine ½ orange, sliced 1 lime, sliced 1 whole clove 1 cinnamon stick ½ C. granulated sugar 3 C. vanilla ice cream 3 C. sliced fresh strawberries Lightly sweetened whipped cream, for garnish 6 whole, perfect strawberries with stems, for garnish Sprigs of fresh mint, for garnish
In a medium saucepan, combine the port and wine and place over medium-high heat. Bring to a boil, and then add the orange and lime slices, the spices and sugar. Return to a boil, then remove from heat and cool for at least 30 minutes. Strain the sauce. Cover and refrigerate until serving. (The sauce will keep for up to two weeks.) To serve, place one scoop of ice cream in each of six champagne glasses. Cover the ice cream with sliced strawberries and drizzle generously with the port sauce. Add a dollop of whipped cream, a whole strawberry, if desired, and a sprig of fresh mint for show and serve at once.