Recipes Desserts Wine-Poached Strawberries and Apricots Be the first to rate & review! Cooking with wine is an awesome thing. It adds balance, depth of flavor, and accents the aroma of food. But popping open an entire bottle of wine for one recipe often leaves you with just a glass or two to pour—certainly not enough to last through dinner! So you open another bottle, and unless you drink that entire bottle, you're back to where you started. This makes me wonder: Is using an entire bottle in one recipe—even in beef bourguignon—downright ridiculous? To prove that it's not, Justin Chapple developed this Mad Genius recipe for whole-bottle cooking. Semi-dry Riesling, which is refreshing and not too sweet, is the secret to this impressive, balanced dessert. Dried apricots lend a gentle bitterness while the strawberries add sweetness and impart the rosiest color. Unsweetened whipped cream make you nervous? Trust us—the boozy berries provide all the sweetness this dessert needs. By Justin Chapple Justin Chapple Facebook Instagram Twitter Title: Culinary Director at Large, Food & WineLocation:New YorkExpertise: recipe development, cookbook writing.Experience: Originally from California, Justin Chapple studied classic culinary arts at the French Culinary Institute in New York City. After working as a line cook, Justin helped to produce the Food & Wine Classic in Aspen before joining the magazine's recipe test kitchen. He then moved into the role of culinary director-at-large and continues to host "Mad Genius Tips." Justin's first cookbook, Mad Genius Tips, is filled with expert hacks and delicious recipes from the video series. His second book, Just Cook It!, features built-to-be-easy recipes inspired by his California upbringing and his work as a professional recipe developer. Food & Wine's Editorial Guidelines Updated on April 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 15 mins Total Time: 1 hrs Yield: 8 Ingredients 1 (750-ml) bottle semi-dry Riesling 1/3 cup granulated sugar, or more to taste 1 tarragon sprig 1/2 cup dried apricots (preferably California) (about 4 ounces) 1 pound fresh strawberries, hulled (halved lengthwise if large) Unsweetened whipped cream, for serving Fresh tarragon leaves, for garnish Directions Fill a large bowl with ice and water; place a large heatproof bowl on top. Stir together wine, sugar, and tarragon sprig in a large saucepan; bring to a boil over medium. Add apricots, and cook 2 minutes. Add strawberries; reduce heat to medium-low, and cook until fruit just softens, about 3 minutes. Transfer fruit mixture to bowl set over ice-water bath, and let stand until cool, about 45 minutes. Serve fruit and wine mixture in glasses topped with unsweetened whipped cream and garnished with tarragon leaves. Rate it Print