Red wine and red fruit have been traditionally matched (Cabernet sauce and strawberries, with black pepper, for example), and here the peppery quality of the zinfandel goes very well with raspberries.
Use the presentation with various cooked or marinated fruits.
Whisk the egg whites and sugar together in a stainless steel bowl just until incorporated. Whisk in the melted butter, vanilla extract, and then the flour.
Line a baking sheet with parchment paper.
For each cookie, spread out approximately
You will have more batter than you will need for 16 wafers. Make a few extra wafers, as they are fragile and can break easily.
When cool, remove the cookies from the pan with a thin flat metal spatula. Wrap them airtight until ready to use.
Combine the zinfandel, sugar, orange and lemon rinds, cinnamon, water, and peppercorns in a small saucepot over high heat. Bring the liquid to a boil, lower heat, and simmer for 20 minutes. Remove the liquid from the heat, cool, and strain it.
Pour the sauce over the raspberries. Let them marinate for 30 minutes.
Put a cookie on each plate, top with raspberries,
© 1993 Emily Luchetti. All rights reserved.