1/2 cup merlot wine
2 tablespoons high-quality balsamic vinegar
1 teaspoon cornstarch
1 tablespoon water
10 fresh strawberries, hulled and sliced
1/2 teaspoon freshly cracked black pepper
2 tablespoons butter
1 56-ounce carton VELVET Old Fashioned Vanilla Ice Cream*
Coarsely chopped nuts as a garnish, if desired

Combine water and cornstarch in a small cup and set aside. In a small saucepan, flambé wine and add vinegar. Bring to a boil and whisk in cornstarch mixture. Reduce heat and toss in strawberries and pepper. Cook for approximately 3-4 minutes or until desired tenderness. Add butter and stir to melt. Serve immediately over a serving of ice cream. Makes 4 servings.

*VELVET Strawberry Cheesecake Ice Cream also may be used.