Ingredients
3ptstrawberries
½cupsugar
1cupwater
¾cupsweet dessert wine
1tbspunflavored gelatin
¼cupunsalted shelled pistachios
1tsppure maple syrup
Preparation
In a medium saucepan, combine the chopped strawberries with the sugar and coarsely mash with a potato masher
Let the strawberries stand for about 20 minutes until they release their liquid.
Meanwhile, prepare an ice-water bath and set a medium bowl in it.
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.
Stir in the dessert wine and strain through a fine sieve set over the bowl in the ice bath, pressing lightly on the solids
Stir occasionally for about 5 minutes until chilled. Wipe out the saucepan and return the strawberry liquid to it.
Sprinkle the gelatin over the strawberry liquid and let stand for 5 minutes.
Set six ½-cup ramekins on a rimmed baking sheet. Spoon the sliced strawberries into the ramekins.
Cook the strawberry liquid over moderate heat for about 2 minutes just until very warm and the gelatin has completely dissolved.
Ladle the liquid over the sliced strawberries and refrigerate until firm, at least 6 hours or overnight.
Meanwhile, preheat the oven to 400 degrees F.
On a small, lightly oiled rimmed baking sheet, toss the pistachios with the maple syrup until coated.
Spread the pistachios in an even layer and bake for 3 minutes, or until glossy. Let cool completely, then coarsely chop the nuts.
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.
Sprinkle the strawberry gelées with the candied pistachios and serve
