Strawberry Red-Currant Parfait Recipe

Strawberry Red-Currant Parfait Recipe

  • 1/3 cup red-currant jelly
  • 2 Turkish bay leaves or 1 California
  • 1 tablespoon balsamic vinegar
  • 1 pound strawberries (1 quart)
  • 1 pint vanilla ice cream or plain thick yogurt such as Greek
  1. Gently heat jelly, bay leaves, and vinegar in a 1- to 2-quart saucepan over low heat, stirring, until melted. Remove from heat and let stand while preparing strawberries.
  2. Trim strawberries and halve lengthwise, then transfer to a bowl. Reheat jelly mixture over low heat and pour over strawberries. Let macerate, stirring occasionally, 20 minutes. Serve berries and juices with ice cream, layered if desired.
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