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Strawberry Beaujolais

1 1/2 cups granulated sugar
1/2 cup water
1 /2 teaspoon nutmeg
1 (3-inch) cinnamon stick
4 black peppercorns, cracked
2 whole cloves

1 bottle (750 milliliters) Beaujolais wine
2 pint baskets California strawberries, stemmed and sliced

1. To make caramel: In heavy 2- to 3-quart stainless steel saucepan mix all ingredients except wine and strawberries. Place over medium-high heat and stir until sugar dissolves. Then cook without stirring until mixture is a medium amber color. Be careful not to burn. (Once mixture begins to color, it will darken quickly.)
2. Remove from heat and immediately pour in wine. Be careful, as mixture will boil up and spatter. Return saucepan to medium-high heat and cook, stirring occasionally, until caramel is dissolved. Then continue to cook until volume of mixture is reduced by one-third. (You should have about 2 cups.)
3. Divide mixture between 2 large skillets; bring to boil. Add half the strawberries to each. Cook over medium heat until syrup is thickened and strawberries are transparent, 15 to 20 minutes. Cool.

Makes about 2 cups sauce

Serving Suggestions: Spoon over: ice cream; pound or angel food cake; pancakes, waffles or French toast; fresh melon wedges; roast duck, chicken, goose or game hens.

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