Strawberry and Sweet Wine Gelées with Candied Pistachios

• HEALTHY
• MAKE-AHEAD

Ingredients

1. 3 pints strawberries, 2 pints coarsely chopped and 1 pint thinly sliced
2. 1/2 cup sugar
3. 1 cup water
4. 3/4 cup sweet dessert wine, such as late-harvest Riesling
5. 1 tablespoon unflavored gelatin
6. 1/4 cup unsalted shelled pistachios
7. 1 teaspoon pure maple syrup

1. In a medium saucepan, combine the chopped strawberries with the sugar and coarsely mash with a potato masher. Let the strawberries stand until they release their liquid, about 20 minutes. Meanwhile, prepare an ice-water bath and set a medium bowl in it.
2. Add the water to the crushed strawberries and bring to a boil, then simmer over moderate heat until the strawberries are softened, about 5 minutes. 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 until chilled, about 5 minutes. Wipe out the saucepan and return the strawberry liquid to it. Sprinkle the gelatin over the strawberry liquid and let stand for 5 minutes.
3. Set six 1/2-cup ramekins on a rimmed baking sheet. Spoon the sliced strawberries into the ramekins. Cook the strawberry liquid over moderate heat just until very warm and the gelatin has completely dissolved, about 2 minutes. Ladle the liquid over the sliced strawberries and refrigerate until firm, at least 6 hours or overnight.
4. Meanwhile, preheat the oven to 400°. 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.
5. 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.