2011 Reyes Winery Cabernet Sauvignon Strawberry Peppercorn Cobbler
by Beth Heiserman
This past weekend, we hosted our quarterly member ship pick up party. Many of our guests have requested some of my recipes that have not yet been added to my blog, including my strawberry black peppercorn Cabernet cobbler. Instead of having ice cream, It tastes amazing if you eat it with a little bit of brie or chèvre. I pair this with our 2011 Cabernet Sauvignon. Today I’m starting with dessert versus the salad or lunch course. The first time I prepare this dish at the winery was the night we premiered this vintage at ladies night in 2014. It is another favorite of mine. It pairs so well with a spinach salad that has fresh strawberries, turkey bacon and red onions with a tasty balsamic vinaigrette.
Strawberry Peppercorn Cobbler
- 5 cups strawberries and any juice from berries
- 1 box yellow cake mix
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/2 cup butter
- 1/2 cup 2011 Reyes Winery Cabernet Sauvignon
- 2 tbsp crushes black peppercorns
Preheat oven to 350 degrees F.
Spray a 9×13 inch baking dish with non-stick spray.
Spread strawberries evenly in the bottom of your baking dish.
Sprinkle cardamom, cinnamon and the crush peppercorns evenly over strawberries.
Evenly sprinkle dry cake mix over top of berries and spices.
Cut butter into cubes. Place the butter evenly over cake mix.
Sprinkle the 2011 Reyes Winery Cabernet Sauvignon over cake mix and butter.
Bake at 350 degrees for 50 to 60 minutes or until the top of the cake is browned.