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Fresh Strawberries with Port Wine Sabayon

2 cups Port Wine
2 tablespoons lemon juice
4 large egg yolks
1/4 cup granulated sugar
2 pint baskets California strawberries, stemmed and halved
Whipped cream (optional)

1. To make sabayon, combine port and juice in heavy-bottomed saucepan; cook over high heat to reduce to 3/4 cup. Reduce heat to low. Add yolks and sugar; cook, stirring constantly, until slightly thickened. Do Not Boil.
2. Spoon sauce over strawberries in stemmed glasses; dollop with whipped cream, if desired.

Makes 4 servings.

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.